• 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
  • salt
  • pepper
  • 1/4 cup parsley (chopped, for garnish)


  1. Preheat oven to 200 degrees.Cut the pork into 1/2 inch slices.
  2. Place the pork pieces between two sheets of wax paper. Flatten to 1⁄4" thickness.
  3. Dice the scallions. Chop the parsley and slice the mushrooms.
  4. 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.
  5. Pour off all the fat remaining in the skillet. Add 2 tablespoons butter and sauté the shallots for 2 minutes.
  6. Add the mushrooms and continue sautéing over high heat until lightly colored.
  7. 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.
  8. Season to taste with salt and pepper. Serve over noodles. Spoon the sauce on top. Sprinkle parsley for garnish.
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