Pork Tenderloin Medallions With Marsala Sauce And Pasta

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
1977
FAT
460%
CHOL
221%
SOD
210%

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Ingredients for 4 servings

Salt

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

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