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INGREDIENTS

1 pound pork tenderloin cut into medallions
1/2 teaspoon garlic powder
Salt & pepper to taste
Flour for dredging
1 tablespoon olive oil
3 tablespoons butter divided
7 ounces cremini mushrooms sliced
1 clove garlic minced
3/4 cup marsala wine
1/2 cup heavy/whipping cream

INSTRUCTIONS

Cut the pork into slices that are about 0.75″-1″ thick. Season with the garlic powder and salt & pepper, and then coat each piece in flour.
Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, add the pork and cook it for 3 minutes/side or until lightly golden. Transfer pork to a plate and set aside.
Add the remaining butter and the mushrooms to the pan. Cook for 4-5 minutes or until the mushrooms have released their water and get a nice sear.
Stir in the garlic, then add the marsala. Let the sauce bubble for 2-3 minutes (it’ll reduce).
Stir in the cream and add the pork back into the pan. Cook for 4-5 minutes (you may need to reduce the heat a bit if it’s furiously boiling) or until the pork is cooked through and the sauce has thickened up a bit. Be careful not to overcook the pork. Season with extra salt & pepper as needed.

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