Steps

1. Trim the tough ends of the Shimeji mushrooms and separate them by hand.
   🕒 01:38
2. Heat a frying pan and melt olive oil (as needed) and butter (as needed).
   🕒 02:10
3. Add the separated Shimeji mushrooms and sauté over medium heat, allowing the moisture to evaporate while coating them with the butter and olive oil. (Key Tip: To prevent greasiness, ensure the pan is hot before adding the mushrooms.)
   🕒 02:58
4. Season with salt and pepper (to taste) and sauté until the Shimeji mushrooms are softened.
   🕒 03:30
5. Once the Shimeji mushrooms release a pleasant aroma, turn off the heat or reduce to low, then add 100cc of dry Marsala wine. Let it simmer to evaporate the alcohol. (Key Tip: Due to its high alcohol content, it's safer to add the wine away from the direct flame to avoid flare-ups.)
   🕒 03:47
6. Once the liquid has reduced, add 3-4 tbsp of Fond de veau. Taste and adjust seasoning with salt. The Marsala sauce is now complete.
   🕒 05:15
7. Season both sides of the pork loin (4 slices, 200g) with salt and pepper (to taste). Lightly coat with all-purpose flour (as needed) and tap off any excess.
   🕒 05:50
8. Heat another frying pan and melt olive oil (as needed) and butter (as needed).
   🕒 06:12
9. Add the pork loin and sear over medium heat until both sides have a beautiful golden-brown crust.
   🕒 06:29
10. Add the prepared Marsala sauce to the seared pork loin. If the sauce is too thick, adjust with a small amount of water (or wine) and lightly simmer to coat the pork loin with the sauce.
    🕒 07:50
11. Finish by adding butter (as needed) and simmer until the sauce thickens slightly.
    🕒 08:29
12. Garnish with chopped parsley (as needed) and serve. Enjoy!
    🕒 08:56