Melt the remaining 2 T. butter in the pan. Add the shallots and a pinch of salt and sauté for about 30 seconds using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the mushrooms and sauté until all of the mushroom liquid has evaporated and the mushrooms are golden - about 3 minutes. Sprinkle with the flour and add the Marsala. Once the Marsala has almost completely evaporated, add the chicken broth and reduce by half - about 3 minutes. Stir in the cream and parsley, return the pork and any accumulated juices to the pan and cook, flipping the pork once until it is firm to the touch and still a little pink in the middle (cut into a piece to check); 2 to 4 minutes. Serves 4 to 6.