Prep the pork: Slice pork tenderloin into medallions, about 1-inch thick. Season generously with salt and pepper. Lightly dredge in flour, shaking off excess.
Sear: Heat 2 tablespoons olive oil in a large skillet over medium-high. Sear pork medallions in batches, about 2–3 minutes per side, until golden but not fully cooked. Transfer to a plate.
Cook the mushrooms: Add remaining olive oil and butter to the skillet. Sauté mushrooms until browned, about 5–6 minutes. Add garlic and cook 1 minute more.
Deglaze with Marsala: Pour in the Marsala wine, scraping up any browned bits. Let simmer 2 minutes to reduce slightly.
Finish the sauce: Add chicken stock and optional cream. Return pork medallions to the skillet, nestling into the sauce. Simmer gently 5–7 minutes, until pork is cooked through (145°F internal temperature).
Serve: Garnish with thyme or parsley. Serve over mashed potatoes, polenta, or buttered pasta
