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Pork Tenderloin French Dips
- 1 pound pappardelle or 12 ounces fettuccine
- 2 pork tenderloins, 1 1/2 to 1 3/4 pounds total, trimmed of connective tissue and silver skin - a task your butcher can do for you
- 5 tablespoons EVOO Extra Virgin Olive Oil
- 1/2 cup plus 2 tablespoons flour, as needed for coating
- Black pepper
- 4 tablespoons butter
- 1 pound cremini mushrooms, thinly sliced
- 3-4 cloves garlic, finely chopped
- 1 cup Marsala wine
- 1 cup chicken stock
- 1/2 cup flat-leaf parsley, finely chopped
Place a large pot of water of high heat to boil. When the water is boiling, add some salt and cook the pasta to al dente according to package directions.
While the water comes to a boil for pasta, slice each of the pork tenderloins into 2 inch pieces. Arrange meat in batches between parchment paper and pound meat into thin medallions, 1/8 inch thick. Season meat with salt and pepper and dredge in about 1/2 cup flour to coat lightly.
Heat a couple of tablespoons of EVOO at a time in large nonstick skillet over medium-high heat and brown medallions about 2-3 minutes on each side. Keep cooked meat on platter covered with foil.
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, 7-8, adding garlic to the pan after 3-4 minutes. Season mushrooms with salt and pepper. Sprinkle the mushrooms with 2 tablespoons flour and cook for a minute more. Add the Marsala to the pan and cook until reduced by about a half, a minute or so. Add the chicken stock to the pan and bring the sauce up to a bubble, stir in parsley and slide meat back in.
Remove the pork cutlets and arrange on a platter or dinner plates. Toss the cooked pasta with the remaining sauce and serve alongside with the Strawberry-Arugula Salad.