Trim fat from tenderloin and cut into 2-inch-thick slices; season with sea salt and pepper. Chop mushrooms.
Heat oil in a large skillet over medium-high heat. Add pork in a single layer and brown well on all sides, approximately 4 minutes per side. Transfer to a plate and continue until all pork has been browned and removed from skillet.
Add flour and white wine (marsala may be substituted) to skillet; whisk briskly until well blended. Cook and continually stir until thickened. Add broth and mushrooms; continue to cook and stir for 3 minutes or until liquid has reduced by half. Stir in milk and parsley.
Return pork to skillet and cook to heat through.
Meanwhile, add green beans and about 1 inch of water to a separate pan. Cover and steam for 5-10 minutes or until crisp-tender. Toss with almonds and chopped oranges wedges.
Top pork with mushrooms and serve with green beans on the side.