Pork Medallions in Mushroom Gravy

1.

Slice the pork tenderloin into 1-inch medallions and season with salt and black pepper for even flavor distribution.

2.

In a large skillet, heat olive oil over medium-high heat. Add pork medallions and cook for about 3 minutes per side until browned.

3.

Remove pork from skillet and set aside. In the same skillet, add sliced mushrooms and minced garlic, sautéing for about 5 minutes.

4.

Pour beef broth into the skillet, scraping any browned bits from the bottom, and bring to a simmer over medium heat.

5.

Mix cornstarch and water in a small bowl to create a slurry, then stir into the skillet to thicken the sauce.

6.

Reduce heat to low, return pork medallions to the skillet, and let simmer in the gravy for 10 minutes until fully cooked.

7.

Add heavy cream to the skillet, stir to combine, and continue to cook for another 2 minutes until heated through.

8.

Garnish with chopped parsley before serving the pork medallions hot, alongside a choice of sides.