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1
Trim the pork loin, leaving only a thin layer of fat, and cut it crosswise into twelve equal slices.
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2
Using a meat mallet (or other heavy implement), flatten and spread the slices into scaloppine about 1/4 inch thick.
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3
Season lightly on both sides with salt and freshly ground pepper.
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4
Dredge the scaloppine in the flour, coating both sides, and shake off the excess.
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5
Meanwhile, put 4 tablespoons of the olive oil and 2 tablespoons of the butter in the skillet, set over medium-high heat.
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6
When the butter begins to bubble, lay four or more scaloppine in the skilletas many as can lie flat without crowdingand let them sizzle in place until the underside is opaque and tinged with brown, about 3 minutes.
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7
Flip them over and color the second side for a couple of minutes; then lift out the slices, let the fat drain off, and put them on a platter.
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8
Add a bit more olive oil and/or butter to the skillet if it seems dry, and fry the rest of the scaloppine in the same way.
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9
When all of the pork is browned, pour off the frying oil but leave any crusty caramelization in the skillet.
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10
Put in the remaining 2 tablespoons of olive oil and 3 tablespoons of butter, and return to medium-high heat.
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11
When the butter is foaming, drop in the shallots and sage leaves, and cook, stirring, for a minute.
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12
Scatter the sliced mushrooms in the pan, season with 1/2 teaspoon salt, and stir continuously as the mushrooms sizzle and start to release their juices.
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13
Cook, tossing and stirring, until the moisture has evaporated and the mushroom slices are shrunken, soft, and caramelized, 6 minutes or more.
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14
Pour in the Marsala, raise the heat, and stir until it boils.
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15
Let the wine bubble and reduce for a minute or two, then stir in the stock.
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16
Bring to a boil, and cook at a gentle bubbling pace until the sauce is slightly viscous but loose, about 5 minutes.
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17
Season to taste with salt and freshly ground pepper.
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18
One by one, slide the scaloppine into the simmering sauce, and pour in any juices accumulated on the platter.
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19
Shake the pan, spoon sauce over the scaloppine, and flip them over once or twice, until they are heated through and glistening with sauce on both sides.
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20
If the sauce is too dense to coat all the meat, loosen it with a bit of stock.
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21
Turn off the heat, sprinkle the parsley all over, and serve.
