1. Remove any silver skin from the pork and lightly season the pork tenderloin with salt and pepper.
2. Wrap the whole pork tenderloin in the thinly sliced prosciutto. Secure with toothpicks.
3. Heat the olive oil in a skillet and pan sear the outside of the wrapped tenderloin for just a few minutes.
4. Place in a shallow baking pan and roast uncovered until an internal temperature of 150 to 160 degrees F is reached. check it after 20 minutes or so for larger tenderloin pieces. The carry over heat should take the internal temperature to 160 degrees F while resting.
5. Remove from oven and let the meat rest for 5 minutes before removing the toothpicks and slicing into medallions.

To prepare the Marsala Sauce

1. To the sauté pan add the olive oil, butter, mushrooms, salt and pepper. Sauté for about 5 or six minutes until the mushrooms begin to color but after about 3 minutes add the garlic and shallot.
2. Sauté until the shallot softens.
3. Add 1 tbsp all purpose flour and cook for another minute before adding the Marsala wine.
4. Simmer until the volume is reduced by about half then add the pork or chicken stock.
5. Simmer until this volume is reduced at least by half. Taste and add salt and pepper as needed to season. If the sauce thickens too quickly just add a little more stock to thin it out.
6. Add a splash of cream or a pat of butter to finish the sauce.
7. Slice the rested pork and place on a bed of cooked pasta before spooning on the Marsala Sauce.