Pork Medallions in Mushroom Marsala Sauce

Recently I bought a nice pork tenderloin at Arbor farms and I decided to do something different than my usual go-to recipes. I had some sliced mushrooms and some shallots so here we go:

1 pork tenderloin cut into 1 1/2 inch pieces and then flatten with palm-salt and pepper
1 pkg sliced mushrooms
2 shallots, diced
butter and olive oil
salt and pepper
1 cup chicken broth ( I used vegetable broth)
1/2 cup Marsala wine
chopped parsley
1 T flour

In large skillet heat some butter and olive oil and brown the pork on first side 3 minutes, then flip for 2 minutes. Transfer to plate. In same skillet add a bit more oil or butter and quickly cook the shallots 1/2 minute, then throw in the mushrooms and stir around for around 3 minutes to get them golden. Sprinkle the flour over all, pour in the Marsala wine and stir well. When wine seems to have evaporated, pour in broth and stir. Cook for a while more to reduce by half then add the meat back in and stir the meat around in the sauce--add parsley and serve!

I served with easy crisp potatoes and spinach. In large saucepan of salted water, boil chopped potatoes 15 minutes then drain and add to skillet with butter and olive oil. Cook for another 20 minutes stirring often-adding salt, pepper and minced garlic.