- 6 ounces fettuccine (half a box)
- 1 pork tenderloin (about 1.5 pounds)
- 2 tablespoons extra virgin olive oil (EVOO)
- 1/2 cup plus 1 tablespoon flour
- Freshly ground black pepper
- 4 tablespoons butter
- 1/2 pound baby bella mushrooms, sliced
- 4 cloves of garlic, minced
- 1/2 cup Marsala cooking wine
- 1/2 cup chicken stock
- 1 tablespoon dried parsley
Place a large pot of water over high heat to boil. When the water is boiling, add some salt and cook the pasta to al dente, according to the package directions. When the pasta is cooked, drain it and reserve.
While the pasta is cooking, slice tenderloin into 2 inch pieces. Working with one piece at a time, sandwich each one between two pieces of plastic wrap or wax paper. Pound them out with a skillet or mallet to make into 1/2 inch medallions.
When all of the meat has been pounded out, place a large skillet over medium-high heat with two tablespoons of EVOO. Place about 1/2 cup flour into a large casserole dish or pie plate; season each piece of pork with salt and pepper and lightly coat each piece of pork with flour.
Working in batches, sear the pork until it is golden brown and cooked through, 3-4 minutes per side. As the pork finishes cooking, reserve the medallions on a plate covered with foil to keep them warm.
When the pork is finished cooking, add the butter to the skillet. After it melts, add the mushrooms to the skillet and cook until golden brown, 6 minutes, adding garlic after 3 minutes.
Sprinkle the mushrooms with 1 tablespoons flour and cook for about a minute. Add the Marsala to the pan and cook until reduced by about half. Add the chicken stock to the pan and bring the sauce up to a bubble. Stir the parsley into the finished sauce.
To serve, dip the pork cutlets into the sauce to coat and arrange on a platter. Toss the cooked pasta with the remaining sauce.
Things I learned from this recipe-
1. this marsala mushroom sauce is amazing...it's as good as any italian restaurant!
2. the pork was good... but i would probably make it with chicken next time
Rating: so YUM-O!