Slice 1 pork tenderloin (1 1/4 pounds) into 3/4-inch thick slices. Pound 1/4-inch thick. Season with salt and pepper, then coat in flour. In batches, brown in olive oil in a large skillet over medium-high heat, 1 to 2 minutes per side; remove. To the skillet, add 2/3 cup dry white wine and 2 tablespoons butter; cook for 1 minute. Add the pork and toss. Serve with egg noodles and sprinkle with chopped parsley.