Pork Medallions With Marsala Sauce

• 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 saute until golden and the internal temperature reached between 145u0b0F (medium rare) and 160u0b0F (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 saute the shallots for 2 minutes.
6. Add the mushrooms and continue sauteing 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.

pork tenderloin, flour, butter, shallots, mushrooms, marsala wine, chicken stock, salt, pepper, parsley

Taken from www.yummly.com/recipe/Pork-Medallions-with-Marsala-Sauce-2248686 (may not work)