Skillet Pork Medallions in Mushroom (Marsala) Sauce

2 pound pork tenderloin
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
3 tablespoons butter
1 medium sized shallot, finely diced
12 ounces cremini mushrooms, sliced
1 tablespoon flour
1/2 cup dry Marsala wine (I used Vouvray)
1 cup chicken broth
3 tablespoons heavy cream
1/4 cup fresh parsley, chopped

Trim silverskin from tenderloin and any excess fat. Cut the tenderloin into medallions about 1 1/2 inches thick. Place medallions with cut side up and press down to flatten. Season with salt and pepper.

Heat 3 tablespoons oil and 1 tablespoon butter in a large skillet over medium-high heat. The pan needs to be hot and the butter should be foaming. Add the meat and sear until brown, 3-4 minutes; flip and cook the other side until meat is well browned, about 3-4 minutes. Transfer pork to a plate.

Melt the remaining 2 tablespoons of butter in the pan, add the shallot and a pinch of salt. Cook for about 30 seconds; scrape up the brown bits on the bottom of the pan and stir them around with the shallots. Add the mushrooms and cook until they are golden, about 3 minutes. Sprinkle in the flour then add the wine. Stir and let the mixture boil until it is reduced.

Once the wine is cooked, add the chicken broth and cook until the mixture is reduced to half, about 3 minutes. Stir in the cream and parsley. Return the pork to the pan along with any juices on the plate and cook for about 4 more minutes flipping the pork halfway through. Add salt and pepper to taste.