Pork Marsala with Polenta

Name: Pork Marsala with Polenta
Ingredients: 1 14-ounce tube polenta, cut into 12 rounds; 1/4 cup extra-virgin olive oil; Kosher salt and freshly ground pepper; 1 pork tenderloin (about 1 1/4 pounds), trimmed and cut on an angle into 1/2-inch slices; 1 pound cremini mushrooms, sliced; 3 cloves garlic, 2 sliced and 1 minced; 1 shallot, sliced; 1 tablespoon all-purpose flour; 1 cup low-sodium chicken broth; 2/3 cup Marsala wine; 1/2 teaspoon grated orange zest, plus 1 teaspoon orange juice; 3 tablespoons finely chopped fresh parsley