Pork Tenderloin Medallions With Marsala Sauce And Pasta - cooking recipe

Ingredients

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

Preparation

Bring a large pot of water to a boil for the pasta.
When the water boils, add salt and cook the pasta to al dente; drain pasta.
Meanwhile, slice each pork tenderloin into 2-inch pieces.
Arrange the meat in batches between parchment paper and pound it into thin medallions, 1/8 inch thick.
Season the meat with salt and pepper and dredge in the 1/2 cup flour to coat lightly.
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.
Keep the cooked meat on a platter.
When the pork is finished cooking, add the butter to the skillet.
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.
Season the mushrooms with salt and pepper.
Sprinkle the mushrooms with 2 tablespoons flour and cook for 1 minute.
Add the Marsala to the pan and cook for a minute or so, until the wine is reduced by about half.
Add the chicken stock to the pan and bring the sauce up to a bubble.
Slide the meat back in and stir in the parsley.
Remove the pork and arrange on a platter or dinner plates.
Toss the cooked pasta with the remaining sauce and serve alongside.