SERVES 4

Ingredients:
Salt
1 pound pappardelle or fettuccine
2 pork tenderloins, 1½ to 1¾ pounds total, trimmed of connective tissue and silver skin (you can ask your butcher to do this)
Black pepper
½ cup plus 2 tablespoons all-purpose flour
5 tablespoons EVOO (extra-virgin olive oil)
4 tablespoons (½ stick) butter
1 pound cremini mushrooms, thinly sliced
3 to 4 garlic cloves, finely chopped
1 cup Marsala
1 cup chicken stock
½ cup fresh flat-leaf parsley leaves, finely chopped

Method:
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 the pasta.

While the water comes to a boil, slice each of the pork tenderloins into 2-inch pieces. Arrange the meat in batches between parchment paper and pound it into thin medallions, ⅛ inch thick. Season the meat with salt and pepper and dredge in the ½ cup flour to coat lightly.

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. 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 to 8 minutes, adding the garlic to the pan after 3 to 4 minutes.

Season the mushrooms with salt and pepper. Sprinkle the mushrooms with the 2 tablespoons flour and cook for 1 more 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.

Pork Tenderloin Medallions with Marsala Sauce and Pasta Recipe