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Pork Medallions in Mushroom-Marsala Sauce

The Floating Kitchen
  • minutes
  • Serves

INGREDIENTS

2

lbs Pork tenderloin

12 oz

Cremini or button mushrooms

1/4 cup

Parsley, fresh

2

Shallots, medium

1 cup

Chicken broth

1 tbsp

All-purpose flour

1

Salt and black pepper

3 tbsp

Olive oil, extra-virgin

3 tbsp

Butter, unsalted

3 tbsp

Heavy cream

1/2 cup

Marsala wine