Pork Tenderloin Medallions w/Marsala Sauce & Pasta

Ingredients

• Pork tenderloin x2
• Flour (1 cup)
• Salt & Pepper
• Olive Oil (2 tablespoons)
• Butter ( 4 tablespoons)
• Cremini Mushrooms (4 cups)
• Marsala Wine (1 cup)
• Chicken Stock (1 cup)
• 3-4 garlic cloves
• Farfalle Noodles (1 box)

How to Make it

1) Bring some water to a boil in a large sauce pan for your noodles. Use some salt to season the water. Cook noodles to al dente. 
2) Cut the pork tenderloin into 2 inch pieces.  Take a piece of saran wrap and pound into 1/8 inches thick. 
3) Season the pork with salt and pepper and then dredge in flour on both sides.
4) Warm 2 tablespoons of EVOO on medium to high heat.  Place the pork and brown on both sides (cook all the way through).  Put to the side and cover with foil.  Do this until all your pork is cooked.
5) Add 4 tablespoons butter to the same pan.   Once the butter begins to melt, add your mushrooms.  Add salt and pepper to taste.
6) After 3 minutes, add the chopped garlic.  Continue browning mushrooms another 5-6 minutes.
7) Add 2 tablespoons flour to the mushrooms and cook for one minute more.
8) Add 1 cup of marsala wine.  Cook until the wine begins to reduce (about 1 minute).
9) Add 1 cup of chicken stock.  Bring to boil.  Add pork back to mixture.  Cook until heated through.
10) Serve over noodles. 

Recipe from: Rachael Ray.