Melt remaining butter in now-empty skillet. Add mushrooms, onion, 1/2 tsp salt, and 1/4 tsp pepper and cook until browned, 6-8 mins. Stir in remaining flour and cook until golden, about 1 min. Whisk in Marsala and broth and simmer until slightly thickened, about 2 mins. Stir in pork, any accumulated juices, lemon juice, and parsley and simmer until pork is heated through, about 1 min. Serve.
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