Categories: Pasta
Ingredients
- Salt
- 1 lb. pappardelle or fettuccine
- 2 pork tenderloins, 1 1/2 lbs. total, trimmed of connective tissue and silver skin
- Black pepper
- 1/2 cup plus 2 tbsp all-purpose flour
- 5 tbsp olive oil
- 4 tbsp butter
- 1 lb. cremini mushrooms, thinly sliced
- 3 to 4 garlic cloves, finely chopped
- 1 cup Marsala
- 1 cup chicken stock
- 1/2 cup fresh parsley leaves, finely chopped
Directions
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Bring a large pot of water to a boil for the pasta. When the water boils, add salt and cook the pasta to al dente. Drain the pasta.
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While the water comes to a boil, slice each of the pork tenderloins into 2-inch pieces. Arrange the meat in batches between parchment paper and pound it into thin medallions, 1/8 inch thick. Season the meat with salt and pepper and dredge in the 1/2 cup flour to coat lightly.
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Heat a tbsp or two of the olive oil at a time in a large skillet over medium-high heat and brown the medallions in batches for 2 to 3 minutes on each side. Keep the cooked meat on a platter.
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When the pork is finished cooking, add the butter to the skillet. Then add the mushrooms to the skillet and cook until golden brown, 7 to 8 minutes, adding the garlic to the pan after 3 to 4 minutes. Season the mushrooms with salt and pepper. Sprinkle the mushrooms with the 2 tbsp flour and cook for 1 more minute. Add the Marsala to the pan and cook for a minute or so, until the wine is reduced by about half. Add the chicken stock to the pan and bring the sauce up to a bubble. Slide the meat back in and stir in the parsley.
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Remove the pork and arrange on a platter or dinner plates.
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Toss the cooked pasta with the remaining sauce and serve alongside.