1 pound pappardelle or 12 ounces fettuccine
2 pork tenderloins (about 2 pounds each)
2 tablespoons extra virgin olive oil (EVOO)
1/2 cup plus 2 tablespoons flour, as needed for coating
Freshly round black pepper
4 tablespoons butter
1 pound crimini mushrooms, sliced
1/2 cup Marsala
1 cup chicken stock
1/4 cup flat leaf parsley, chopped
Place a large pot of water over high heat to boil. When the water is boiling, add some salt and cook the pasta to al dente, according to the package directions. When the pasta is cooked, drain it and reserve. While the pasta is cooking, slice each tenderloin into four pieces. Working with one piece at a time, sandwich each one between two pieces of plastic wrap or into a sealable plastic bag. Pound them out with a skillet or mallet to about 1/8-inch thick.
When all of the meat has been pounded out, place a large skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Place about 1/2 cup flour into a large casserole dish or pie plate; season each piece of pork with salt and pepper and lightly coat each piece of pork with flour. Working in batches, sear the pork until it is golden brown and cooked through, 3-4 minutes per side. As the pork finishes cooking, reserve the medallions on a plate covered with foil to keep them warm. 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, 5-6 minutes. Sprinkle the mushrooms with 2 tablespoons flour (just eyeball it) and cook for about a minute. Add the Marsala to the pan and cook until reduced by about half. Add the chicken stock to the pan and bring the sauce up to a bubble. Season with salt and pepper and simmer until thickened, 2-3 minutes. Stir the parsley into the finished sauce.
To serve, dip the pork cutlets into the sauce to coat and arrange on a platter. Toss the cooked pasta with the remaining sauce and serve with salad alongside.