Cooking Instructions
1.
Cut the Pork Tenderloin (1.5 pound) into six equal pieces. Butterfly each piece by cutting down the middle, stopping before cutting through. Spread open each piece of pork, like opening a book.
2.
Place pieces between sheets of plastic wrap. Using the flat side of a meat mallet, pound each piece to an even thickness, about 1/4-inch to 1/2-inch.
3.
Heat Olive Oil (1 tablespoon) along with Salted Butter (1 tablespoon) in a sauté pan over medium-high.
4.
Combine All-Purpose Flour (1/2 cup), Salt (to taste), and Freshly Ground Black Pepper (to taste) in a shallow dish. Dredge pork pieces in the flour mixture, shaking off excess.
5.
Saute' half the pork in the oil mixture, until the meat is lightly browned, about 2-4 minutes per side.
6.
Transfer the sautéed pork to a plate, tent with foil to keep warm. Add the remaining Olive Oil (1 tablespoon) and Salted Butter (1 tablespoon) to the pan. Sauté the rest of the pork, transfer to the same plate to keep warm.
7.
To make the sauce, add Olive Oil (1 tablespoon) to the same pan. Add the Cremini Mushroom (8 ounce) sauté until softened and browned for about 5 to 7 minutes.
8.
Add Shallot (2 tablespoon) and Garlic (2 teaspoon) to the pan, cook until softened for about 2-3 minutes.
9.
Stir in All-Purpose Flour (1 tablespoon), cook for about 1 minute.
10.
Deglaze the pan with Marsala Wine (1/2 cup), scraping up any brown bits. Cook the sauce over low heat until the liquid is reduced by about half. Stir in the Half and Half (1 cup), simmer for about 5 minutes.
11.
Return the meat and juices from the plate to the pan and heat through.
12.
Place pork on plates and top with the sauce. Garnish with Fresh Parsley (1/4 cup).
