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Ingredients

• 2 pounds  pork tenderloin (about 2 tenderloins)
•   Kosher salt and freshly ground black pepper
• 3 tablespoons  extra-virgin olive oil
• 3 tablespoons  unsalted butter
• 2   medium shallots, finely diced
• 12 ounces  cremini mushrooms, thinly sliced
• 1 tablespoon  all-purpose flour
• 1/2 cup  dry Marsala
• 1 cup  homemade or low-salt chicken broth
• 3 tablespoons  heavy cream
• 1/4 cup  chopped fresh flat-leaf parsley

Description

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 Teaspoon Salt And 1/4 Teas

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