INGREDIENTS
2 lb
pork tenderloin
3 tbsp
extra virgin olive oil
3 tbsp
unsalted butter
3/4 tsp
salt
1/2 tsp
pepper
2
shallots (diced (or a couple tablespoons of diced onion))
8 oz
mushrooms (sliced)
1 tbsp
flour
1/2 cup
Marsala cooking wine
1 cup
reduced-sodium chicken broth
1/4 cup
chopped fresh parsley (may use Italian parsley)