Pork Tenderloin Medallions With Marsala Sauce And Pasta

• salt
• 1 lb pappardelle pasta or 1 lb fettuccine
• 2 pork tenderloin, trimmed (1 1/2-1 3/4 lb, total wt.)
• black pepper
• 1/2 cup all-purpose flour
• 2 tablespoons all-purpose flour
• 5 tablespoons extra-virgin olive oil
• 4 tablespoons butter
• 1 lb cremini mushroom, thinly sliced
• 3 -4 garlic cloves, finely chopped
• 1 cup marsala
• 1 cup chicken stock
• 1/2 cup fresh flat-leaf parsley, finely chopped

1. Bring a large pot of water to a boil for the pasta.
2. When the water boils, add salt and cook the pasta to al dente; drain pasta.
3. Meanwhile, slice each pork tenderloin into 2-inch pieces.
4. Arrange the meat in batches between parchment paper and pound it into thin medallions, 1/8 inch thick.
5. Season the meat with salt and pepper and dredge in the 1/2 cup flour to coat lightly.
6. Heat a tablespoon or two of oil at a time in a large skillet over med-high heat and brown the medallions in batches for 2-3 minutes on each side.
7. Keep the cooked meat on a platter.
8. When the pork is finished cooking, add the butter to the skillet.
9. Then add the mushrooms to the skillet and cook until golden brown, 7-8 minutes, adding the garlic to the pan after 3-4 minutes.
10. Season the mushrooms with salt and pepper.
11. Sprinkle the mushrooms with 2 tablespoons flour and cook for 1 minute.
12. Add the Marsala to the pan and cook for a minute or so, until the wine is reduced by about half.
13. Add the chicken stock to the pan and bring the sauce up to a bubble.
14. Slide the meat back in and stir in the parsley.
15. Remove the pork and arrange on a platter or dinner plates.
16. Toss the cooked pasta with the remaining sauce and serve alongside.

salt, pasta, pork tenderloin, black pepper, allpurpose, flour, extravirgin olive oil, butter, cremini mushroom, garlic, marsala, chicken stock, fresh flatleaf parsley

Taken from www.food.com/recipe/pork-tenderloin-medallions-with-marsala-sauce-and-pasta-478831 (may not work)