Pork tenderloin medallions with marsala sauce and pasta

Ingredients

• 1 pound pappardelle pasta or 12 ounces fettuccine
• 2 pork tenderloins, 1 1/2 to 1 3/4 pounds total, trimmed of connective tissue and silver skin (a task your butcher can do for you)
• 5 tablespoons EVOO ? Extra Virgin Olive Oil
• 1/2 cup plus 2 tablespoons flour, as needed for coating
• Salt and freshly ground black pepper
• 4 tablespoons butter
• 1 pound cremini mushrooms, thinly sliced
• 3-4 cloves garlic, finely chopped
• 1 cup Marsala wine
• 1 cup chicken stock
• 1/2 cup flat-leaf parsley, finely chopped

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Preparation

• Place a large pot of water over high heat to boil. When the water is boiling, add some salt and cook the pasta to al dente according to package directions.
• While the water comes to a boil for pasta, slice each of the pork tenderloins into 2 inch pieces.
• Arrange meat in batches between parchment paper and pound meat into thin medallions, 1/8 inch thick.
• Season meat with salt and pepper and dredge in about 1/2 cup flour to coat lightly. Heat a couple of tablespoons of EVOO at a time in large nonstick skillet over medium-high heat and brown medallions about 2-3 minutes on each side.
  
• Keep cooked meat on platter covered with foil. When the pork is finished cooking, add the butter to the skillet.
• After it melts, add the mushrooms to the skillet and cook until golden brown, 7-8 minutes, adding garlic to the pan after 3-4 minutes.
• Season mushrooms with salt and pepper. Sprinkle the mushrooms with 2 tablespoons flour and cook for a minute more.
• Add the Marsala to the pan and cook until reduced by about a half, a minute or so. Add the chicken stock to the pan and bring the sauce up to a bubble, stir in parsley and slide meat back in.
  
• Remove the pork cutlets and arrange on a platter or dinner plates. Toss the cooked pasta with the remaining sauce and serve.