Pork Tenderloin Medallions with Marsala Sauce & Pasta

Ingredients

• Salt
• 1 pound pappardelle or fettuccine
• 2 pork tenderloins
• 1 1/2 to 1 3/4 pounds total
• trimmed of connective tissue and silver skin (you can ask your butcher to do this)
• Black pepper
• 1/2 cup plus 2 tablespoons all-purpose flour
• 5 tablespoons EVOO (extra-virgin olive oil)
• 4 tablespoons (1/2 stick) butter
• 1 pound cremini mushrooms
• thinly sliced
• 3 to 4 garlic cloves
• finely chopped
• 1 cup Marsala
• 1 cup chicken stock
• 1/2 cup fresh flat-leaf parsley leaves
• finely chopped

Instructions

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