Pork Medallions in Mushroom Marsala Sauce

2 Lbs pork tenderloin (2)
3 tbs extra virgin olive oil
4 tbs butter
Salt/pepper
2 medium shallots
12 oz cremini or white mushrooms
1 tbs flour
½ cup dry marsala wine
1 cup chicken broth
3 tbs cream or whipping cream
¼ cup chopped fresh parsley

Trim pork and cut into 2 inch thick medallions.

Lay pork flat and flatten with hand to ¾ inch thick.

Season with salt and pepper.

Add oil and ½ butter to hot sauté pan.

When butter is foaming, sauté meat 2-3 minutes per side until brown.

Do not crowd meat and cook in batches if necessary.

Transfer meat to plate and cover with foil or place in low oven.

Add remaining butter to pan and ad shallots, scraping bottom and sauté for 30 seconds.

Add chopped mushrooms and sauté 3 minutes.

Sprinkle with flour and add Marsala wine and sauté until Marsala is almost gone.

Add broth and reduce by ½ (3-4 minutes).

Add cream and parsley, add meat back in pan and heat for 2-4 minutes.

Serve.