Ingredients

• 1 (1 pound) lean pork tenderloin, trimmed and cut into 8 slices
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons olive oil
• 1/2 pound cremini mushrooms, sliced
• 2 shallots, sliced
• 3 garlic cloves, sliced
• 1/3 cup Marsala wine
• 1 cup reduced-sodium chicken broth
• 1/4 cup (2 ounces) crumbled Gorgonzola cheese

Instructions

1. Place pork sliced between 2 pieces of wax paper and pound with wooden mallet or rolling pin to 1/2-inch thickness. Sprinkle pork with salt and pepper.
2. Heat oil in large skillet over medium-high heat. Add 4 slices pork to skillet and cook until browned and cooked through, 2-3 minutes per side. Transfer to plate and keep warm. Repeat with remaining pork.
3. Add mushrooms, shallot, and garlic to skillet. Cook, stirring frequently, until mushrooms soften, about 5 minutes. Add wine; cook until liquid evaporates and mushrooms begin to brown, 5-6 minutes longer. Add broth and cook 3 minutes. Add Gorgonzola and reserved pork and any accumulated juices in plate. Cook, stirring, until cheese melts, about 1 minute.

Notes

https://www.mommysroadtohealth.com/pork-marsala-with-gorgonzola/