Skillet Pork Medallions in Mushroom Marsala Sauce

1. Trim the tenderloins of silverskin and any excess fat. cut the tenderloins into medallions about 1 1/2 inches thick. Place medallions with the cut side up and press down with the palm of your hand to flatten slightly. Season the meat with salt and pepper.

2. Heat 3 T oil and 1 T butter in a large skillet over high heat, somewhere between medium-high and high. You want a really hot pan, but not so hot that it will scorch. When the butter is melted and foaming, add the meat and sear until browned, 2 to 3 minutes. Don't over-crowd the pan. Do in two batches, if necessary. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 minutes. Transfer the pork to a plate. 3. Melt the remaining 2 T butter in the pan. Add the shallots and a pinch of salt and cook, stirring for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the mushrooms and cook until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 minutes. Sprinkle with the flour and add the Marsala. Allow the Marsala to boil until almost completely evaporated.

4. Once the Marsala has almost completely evaporated, add the chicken broth and cook until the mixture is reduced by half, about 3 minutes. Stir in the cream and parsley. Return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it is firm to the touch and still a little pink in the middle, 2 to 4 minutes. Taste for salt and pepper and serve. Serve garnished with additional parsley.