1 kg pork medallions
Sea salt and freshly ground black pepper
3 tbsp extra-virgin olive oil
3 tbsp butter
2 shallots, finely diced
350g mushrooms, thinly sliced
1 tbsp all-purpose flour
1/2 cup dry Marsala wine
1 cup chicken broth
3 tbsp cream
1/4 cup parsley chopped
Flatten medallions slightly with palm of hand. Season both sides with salt and pepper.
Heat oil and 1 tbsp of butter in pan over high heat. Once butter starts to sizzle, sear medallions until browned, 2 to 3 minutes on each side. Transfer pork to a plate.
Melt remaining butter and sauté shallots with a pinch of salt. Add mushrooms and cook until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 minutes. Sprinkle with flour to thicken and add Marsala.
Once Marsala has nearly boiled off, add chicken broth and continue boiling for few minutes. Stir in cream and parsley.
Return pork and juices to pan, cooking for another few minutes. Add salt and pepper to taste. Garnish with extra parsley and serve with garlic mashed potatoes.