Cooking Instructions
1.
Cut the
Pork Tenderloin (1.5 lb)
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 Tbsp)
along with
Salted Butter (1 Tbsp)
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 Tbsp)
and
Salted Butter (1 Tbsp)
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 Tbsp)
to the same pan. Add the
Cremini Mushrooms (2 1/4 cups)
sauté until softened and browned for about 5 to 7 minutes.
8.
Add
Shallots (2 Tbsp)
and
Garlic (2 tsp)
to the pan, cook until softened for about 2-3 minutes.
9.
Stir in
All-Purpose Flour (1 Tbsp)
, 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
Kemps Half & 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 (4 Tbsp)
.
