You'll feel like a rockstar chef when you serve up this amazing meal: slices of pork tenderloin bathed in a sherry and shallot sauce atop mashed potatoes. It tastes like a million bucks, but it won't cost you more than ten.
In a large nonstick skillet, melt 2 tablespoons of the butter. Season the pork generously with the seasoning mix and cook, turning once, until browned on both sides, 3 to 5 minutes. Transfer to a platter and tent with foil.
Add the remaining 2 tablespoons butter to the pan to melt with the drippings. Add the shallots and sauté until tender and lightly browned, about 5 minutes. Sprinkle the flour over all, and stir. Cook, stirring for a minute. Add the broth and sherry, scraping up any browned bits. Simmer until the sauce is thickened, about 5 minutes.
Return the pork medallions to the sauce and let heat for a minute or two. Garnish with chopped parsley and serve.