Pork Marsala

Trim pork; sprinkle with half each of the salt and pepper. Dredge in all but 1 tsp (5 mL) of the flour. In large skillet, heat oil over medium-high heat; cook pork, in batches and turning once, until just a hint of pink remains inside and juices run clear when pork is pierced, about 5 minutes. Transfer to plate.

Saut?hallot and garlic until softened, about 2 minutes. Add mushrooms, Italian seasoning and remaining salt and pepper; saut?stirring, until golden, about 5 minutes.

Add Marsala; cook until reduced by half. Add broth and 1/4 cup (50 mL) water; reduce heat and simmer until reduced by half, about 2 minutes.

Meanwhile, mash butter with remaining 1 tsp (5 mL) flour; stir into sauce and cook until thickened. Return pork to pan; heat through. Sprinkle with parsley.