Grits recipe and ingredients below.

Mix flour, salt, and garlic powder together in bowl. Dredge the slices of pork tenderloin into the flour mixture so all sides are covered with flour. Set aside.

Add the butter and olive oil in a skillet over medium high heat. Place pork slices in the skillet in one layer and sauté turning occasionally util brown on both sides. Remove pork to platter. Add in the sliced mushrooms, shallots and garlic and sauté for 2-3 minutes.

Stir in the Marsala, scraping the skillet to loosen the brown bits that have stuck to the bottom of the pan. Cover and simmer until the pork is tender and the sauce starts to thicken, about 10-15 minutes. Mix the cornstarch with the cream and stir into the skillet for the last 2-3 minutes of cooking time. If the sauce is too thick you can try adding a little more wine, cream or even chicken broth