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