Pork Tenderloin with Marsala Sauce

In a medium bowl, whisk together flour, salt, and pepper. Dredge the pork tenderloins in the flour mixture, ensuring they are evenly coated.

Heat 2 tablespoons of olive oil and butter in a large skillet over medium heat until the butter is melted and the pan is shimmering. Sear the tenderloins on all sides until nicely browned, about 5-7 minutes total. Transfer the seared tenderloins to a plate lined with paper towels.

Add the sliced mushrooms to the skillet, adding more olive oil if needed to prevent sticking. Cook until the mushrooms are softened and have released their moisture, about 5-7 minutes. Remove the mushrooms from the skillet and set aside in a bowl.

Add the chopped onion and minced garlic to the skillet, again adding more olive oil if needed. Cook until the onion is translucent and fragrant, about 5 minutes. Remove from the skillet and add to the bowl with the cooked mushrooms.

Pour 1/2 cup of Marsala wine into the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan – this adds tremendous flavor to the sauce. Add the brown gravy, beef broth, and the mushroom-onion mixture to the skillet. Return the tenderloins to the skillet, turning to coat them evenly in the sauce. The liquid should come up nearly to the top of the meat.

Reduce the heat to medium-low, cover the skillet, and simmer gently until the pork is cooked through but still tender, about 30 minutes. The internal temperature should reach at least 145°F (63°C) when measured with an instant-read thermometer.

Remove the tenderloins from the skillet and set aside to rest on a cutting board.

Stir the Marsala sauce in the skillet and adjust the flavor with more Marsala wine, salt, and pepper as needed. Simmer for a few more minutes to allow the sauce to thicken slightly.

Slice the tenderloins into medallions and arrange them on a serving platter. Spoon the Marsala sauce generously over the top, garnish with fresh parsley, and serve immediately.