- 2 1/2 pounds pork tenderloin
- 1 cup flour
- 1 cup butter
- 4 shallots (diced)
- 12 mushrooms (large, sliced)
- 1 3/4 cups marsala wine
- 2/3 cup chicken stock
- 1/4 cup parsley (chopped, for garnish)
- Preheat oven to 200 degrees.Cut the pork into 1/2 inch slices.
- Place the pork pieces between two sheets of wax paper. Flatten to 1⁄4" thickness.
- Dice the scallions. Chop the parsley and slice the mushrooms.
- Dredge the pork pieces in flour, shaking off the excess. Melt 8 tablespoons of the butter in a skillet over medium-high heat. Add the pork medallions, a few at a time, and sauté until golden and the internal temperature reached between 145°F (medium rare) and 160°F (medium) using a digital meat thermometer. Transfer the pork to a platter and let rest for 3 minutes.
- Pour off all the fat remaining in the skillet. Add 2 tablespoons butter and sauté the shallots for 2 minutes.
- Add the mushrooms and continue sautéing over high heat until lightly colored.
- Stir in the Marsala and stock. Boil over high heat until reduced by one third. Lower heat and swirl in the remaining 6 tablespoons of butter. Add pork medallions to the saucepan.
- Season to taste with salt and pepper. Serve over noodles. Spoon the sauce on top. Sprinkle parsley for garnish.