Pork Marsala | America's Test Kitchen

Ingredients

• 2 (12- to 16-ounce) pork tenderloins, trimmed
• Salt and pepper
• 1/4 cup olive oil
• 12 ounces cremini mushrooms, trimmed and sliced thin
• 1 shallot, minced
• 3 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 1 cup chicken broth
• 3/4 cup dry Marsala
• 4 tablespoons unsalted butter, cut into 4 pieces and chilled
• 1 tablespoon lemon juice
• 1 tablespoon minced fresh parsley