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1
Bring a large pot of water to a boil for the pasta.
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2
When the water boils, add salt and cook the pasta to al dente.
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3
Drain the pasta.
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4
While the water comes to a boil, slice each of the pork tenderloins into 2-inch pieces.
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5
Arrange the meat in batches between parchment paper and pound it into thin medallions, 1/8 inch thick.
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6
Season the meat with salt and pepper and dredge in the 1/2 cup flour to coat lightly.
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7
Heat a tablespoon or two of the EVOO at a time in a large skillet over medium-high heat and brown the medallions in batches for 2 to 3 minutes on each side.
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8
Keep the cooked meat on a platter.
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9
When the pork is finished cooking, add the butter to the skillet.
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10
Then add the mushrooms to the skillet and cook until golden brown, 7 to 8 minutes, adding the garlic to the pan after 3 to 4 minutes.
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11
Season the mushrooms with salt and pepper.
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12
Sprinkle the mushrooms with the 2 tablespoons flour and cook for 1 more minute.
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13
Add the Marsala to the pan and cook for a minute or so, until the wine is reduced by about half.
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14
Add the chicken stock to the pan and bring the sauce up to a bubble.
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15
Slide the meat back in and stir in the parsley.
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16
Remove the pork and arrange on a platter or dinner plates.
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17
Toss the cooked pasta with the remaining sauce and serve alongside.
