1. Bring a large pot of salted water to a boil and add the egg noodles. Cook according to package instructions, then drain and keep warm.

2. While noodles are cooking, prepare the pork tenderloin and sauce. Slice the Smithfield pork tenderloin into ¾-inch thick medallions. Preheat a large frying pan over medium heat and add a drizzle of olive oil. Coat each pork medallion in the flour, then add to the heated pan. Cook 3 to 4 minutes per side, until the meat is cooked through and well browned.

3. Remove the pork from the pan once cooked onto a clean tray. Into the same pan, add the butter and melt, then add the mushrooms, shallots and garlic. Sauté the mixture for 3 to 4 minutes, until the mushrooms and shallots are tender.

4. Season the mixture generously with salt, add the thyme and 2 tablespoons flour. Toss to coat the mushrooms in flour, then cook for 1 minute. Add the marsala wine, chicken broth and cream next. Bring the sauce up to a simmer over medium heat and cook for 3 to 4 minutes, until the sauce starts to thicken. Return the pork medallions to the pan and toss to coat in the sauce, then cook for a few more minutes.

5. To serve, garnish the sauce with freshly chopped parsley. Pour the sauce over the noodles and toss to coat. Alternatively, keep the noodles and sauce separately, and spoon the sauce and pork over the noodles arranged on a plate. Season with additional ground black pepper, if desired.

Recipe credit:
Tatyana Nesteruk, Tatyana's Everyday Food