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Pork MarsalaSlice pork tenderloin into medallions and pound to 1/4-inch thickness. Or use pork schnitzel or veal or turkey scallopini. Fry on medium-high heat in a mixture of olive oil and butter until browned. Remove to plate and keep warm.
Melt a bit more butter in the pan, if necessary and add a few finely chopped shallots; fry for 30 seconds, until fragrant. Fill the pan with sliced mushrooms and fry until all the liquid has evaporated. Salt and pepper, liberally. Deglaze with a few glugs of dry marsala wine (or dry sherry) and reduce until syrupy. Pour in 35% cream OR demi-glace to cover everything and a few sprigs of fresh thyme. Simmer until reduced by half. Squeeze in the juice of half a lemon. Taste and adjust seasoning. Resist urge to eat up all the sauce while standing over the pot.
Return meat and accumulated juices to pan; stir to coat with sauce. Simmer 1 min. or until pork is heated through. Sprinkle with chopped fresh flat-leaf parsley, if desired.
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