Difficulty: Medium - experience needed
1 lb fettucine pasta dry, uncooked
2 lb boneless pork tenderloin, trimmed
1/2 c plus 2 Tbs flour
5 Tbs olive oil
5 Tbs butter
1 lb cremini, porcini, or shitake mushrooms
8 cloves garlic, peeled and sliced thin
1 c marsala wine
1 c chicken stock
1/2 c Italian parsley leaves (aka flat parsley), chopped
Bring a large pot of salted water to a boil and cook fettucine to al dente stage.
While pasta cooks, slice pork into 2" rounds and pound into thin medallions (1/4" thick). Sprinkle pork medallions with salt and pepper and then dredge through the 1/2 c flour. Using a small amount of olive oil at a time, coat the bottom of a skillet and cook the pork medallions in single-layer batches for 2-3 minutes on each side, turning only once. Remove cooked medallions to a plate.
When all of the meat has been cooked and removed, add the butter to the drippings in the skillet. Stir in mushrooms and garlic and cook the mixture until the mushrooms are tender and golden brown. Sprinkle in the 2 Tbs flour and stir to brown (about one more minute). Stir in the Marsala. When the mixture begins to bubble (a gentle boil), stir in the chicken stock. Continue to heat and stir until sauce thickens.
Place medallions back in the thickened sauce and turn to coat. Sprinkle in 1/2 of the parsley and turn to wilt.
Drain pasta and arrange in a large serving bowl or individual serving dishes. Sprinkle remaining parsley over dish(es) and serve.