Seared Pork Medallions in Marsala-Mushroom Sauce

Ingredients

• 1-½ lb. pork tenderloin (1 large or 2 small), trimmed of fat and cut on the diagonal into 1-½-inch rounds (about 8)
• 2 Tbs. chopped fresh flat-leaf parsley
• ½ cup unbleached all-purpose flour
• 1 Tbs. unsalted butter
• ¼ cup heavy cream
• 1 large shallot, finely diced (about ¼ cup)
• 1-½ cups (1 oz.) dried mushrooms, rehydrated and chopped, plus ¾ cup soaking liquid
• + 3 more ingredients
• • ¹/₃ cup dry Marsala wine
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. olive oil

Sprinkle the pork with 1 tsp. salt and 1/2 tsp. black pepper. Put the flour in a small bowl, and then dredge the pork in the flour, shaking off any excess. Heat 1 Tbs. oil and the butter in a large (12-inch) heavy-duty skillet over medium heat until the butter melts. Add the pork and cook, withou...

View full recipe at Fine Cooking