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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Photos of members who cooked this recipe

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