Pork Medallions in Mushroom Marsala Sauce

(Courtesy of Fine Cooking Magazine)

Ingredients:
2 lbs. pork tenderloin (about 2 tenderloins)
Kosher salt and freshly ground black pepper
3 Tbsp. extra-virgin olive oil
3 Tbsp. unsalted butter
2 medium shallots, finely dived
12 oz. cremini mushrooms, thinly sliced
1 Tbsp. all-purpose flour
1/2 c. dry Marsala
1 c. homemade or low-salt chicken broth
3 Tbsp. heavy cream
1/4 c. chopped fresh flat-leaf parsley

Directions:
Trim the tenderloins of silverskin and any excess fat.  Cut the tenderloins into 2 inch thick medallions.  Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly.  Season the meat with 3/4 tsp. salt and 1/4 tsp. pepper.

Heat the olive oil and 1 Tbsp. of the butter in a large saute pan over high heat.  When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2-3 minutes.  Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 minutes.  Transfer to a plate and repeat with the remaining pork.

Melt the remaining 2 Tbsp. butter in the pan.  Add the shallots and a pinch of salt and saute for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan.  Add the mushrooms and saute until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 minutes.  Season with 1/2 tsp. salt, sprinkle with the flour, and add the Marsala.  Once the Marsala has almost completely evaporated, add the chicken broth and reduce by half, about 3 minutes.  Stir in the cream and parsley, return the pork and and accumulated juices to the pan, and cook, flipping the pork once, until it is firm to the touch and still a little pink in the middle (cut into a piece to check if necessary), 2-4 minutes.  Taste for salt and pepper and serve.