Ingredients

serves 4

　　Salt

　　1 pound pappardelle or fettuccine

　　2 pork tenderloins, 1 1/2 to 1 3/4 pounds total, trimmed of connective tissue and silver skin (you can ask your butcher to do this)

　　Black pepper

　　1/2 cup plus 2 tablespoons all-purpose flour

　　5 tablespoons EVOO (extra-virgin olive oil)

　　4 tablespoons (1/2 stick) butter

　　1 pound cremini mushrooms, thinly sliced

　　3 to 4 garlic cloves, finely chopped

　　1 cup Marsala

　　1 cup chicken stock

　　1/2 cup fresh flat-leaf parsley leaves, finely chopped

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

Heat a tablespoon or two of the EVOO 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.

　　

Step 4

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 tablespoons 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.

　　

Step 5

Remove the pork and arrange on a platter or dinner plates. Toss the cooked pasta with the remaining sauce and serve alongside.

　　Rachael Ray's Look + Cook