Pork Tenderloin Medallions With Marsala Wine Sauce

1. Slice the pork crosswise, about 3/4 to 1-inch in thickness. With the heel of your hand or a meat tenderizer, gently pound to make the medallions about 1/2-inch thick.
2. In a large skillet, melt 1 tablespoon of butter with 1 tablespoon of olive oil. Saute the mushrooms until golden. Add the green onions and continue cooking, stirring, for 1 minute. Remove vegetables to a plate and set aside.
3. Combine the flour with the salt and pepper. Dredge the pork medallions in the flour mixture. 

1. Add 1 tablespoon of butter and 1 tablespoon of oil to the skillet. Cook the pork medallions over medium heat for about 3 to 4 minutes on each side, or until nicely browned. Add the wine and broth to the skillet along with the mushroom mixture. Simmer, uncovered, for 2 minutes.
2. Cover and reduce heat to low; cook for about 10 minutes longer.

Serve with rice, potatoes, or pasta.

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