Start by slicing the pork tenderloin into 1-inch medallions and season with salt and pepper.

Heat olive oil or butter in a skillet over medium-high heat. Add medallions and sear until golden-brown, about 2-3 minutes per side.

Lower heat, add garlic, and sauté for about 30 seconds. Deglaze with broth, scraping up brown bits.

Stir in heavy cream and Dijon mustard, simmer for 3-4 minutes until thickened. Return medallions to coat in sauce.

Garnish with thyme or parsley and serve with your choice of sides.