Skillet Pork Medallions in Mushroom Marsala Sauce

2 lbs. pork tenderloin, cut into 1 1/2" medallions, or store bought medallions
salt and pepper
3 T. olive oil
1 T. butter
2 T. butter
1-2 medium red onions, diced
12 oz. sliced mushrooms
1 T. flour
1/2 c. Marsala wine
1 c. chicken broth
3 T. heavy cream
1/4 c. fresh parsley, chopped

Trim pork of fat. Place medallions cut-side up and press down with your palm (or bottom of a glass) to flatten slightly. Season with salt and pepper. Heat oil and 1 T. butter in skillet over medium high to high heat. You want a really hot pan, but not so hot that it will scorch. When the butter is melted and foaming, add the medallions and sear until browned, 2-3 minutes. Don't over crowd the pan, do in two batches if needed. Flip and cook the other side until the meat is well browned and firm to the touch, another two minutes. Transfer pork to a plate. melt remaining butter in pan. Add onions, pinch of salt, and cook for about 30 seconds. Scrape browned bits from bottom of pan. Add mushrooms and cook until liquid is evaporated and mushrooms are tender, about 3 min. Sprinkle with flour and add Marsala. Allow to boil until almost completely evaporated. Add chicken broth and cook until mixture is reduced by half, about 3 minutes. Stir in cream and parsley. Return the pork and any juices to the pan. Cook, flipping pork once, until it's firm to the touch and still a little pink in the middle, 2-4 min. Taste for salt and pepper and serve. Garnish with additional parsley. Serve with mashed, baked, or roasted potatoes and veggies.