Pork Medallions in Marsala Sauce

 2 lb pork tenderloin

salt and pepper

3 tbsp olive oil

1 tbsp butter

2 tbsp butter

2 medium shallots or red onions finely chopped

12 oz cremini mushrooms sliced

1 tbsp flour

1/2 cup dry Marsala wine (I use Sperone Marsala Fine I.P. - far back right hand side, south side liquor store)

1 cup chicken broth

3 tbsp heavy cream (whipping cream is what I used)

1/4 cup chopped fresh Italian parsley

Cut tenderloins into medallions about 1 1/2 inches thick.  Press down with your palm to flatten a bit, season with salt and pepper.

 Heat 3 tbsp of oil and 1 tbsp of butter in fry pan over med high to high heat-you want a really hot pan but  not so hot that it will scorch.  When butter is melted and foaming add meat and sear til browned, 2-3 minutes, flip and brown again for about 2 min - til well browned.  Put on a plate.

Using the same fry pan, melt the 2 tbsp butter, add shallots  and a pinch of salt, stirring for about 30 seconds and using a wooden spoon to scrape up any browned bits from the bottom of the pan.  Add mushrooms and cook until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 min.  Sprinkle with the flour and add the Marsala.  Allow the Marsala to boil until almost completely evaporated.

Add chicken broth and cook until the mixture is reduced by half, about 4 min.  Stir in cream and parsley.  Return the pork and any accumulated juices to the pan, cook flipping the pork once 2-4min.

Serve with potatoes (boiled small ones look nice) and a green veggie - beans or asparagus are my choices.