Use a sharp knife to remove the long, silvery-grey strip running down the side of your tenderloin, known as the silver skin.

Slice the pork tenderloin into evenly-sized medallions, about 1-inch thick. Then, use the palm of your hand to lightly flatten the cut pieces.

Pour the flour into a shallow dish. Season both sides of the sliced medallions with garlic powder, ground black pepper, and kosher salt. Then, press both sides of each seasoned medallion into the all-purpose flour, just enough for a light coating.

Heat the olive oil in a large skillet over medium heat. Once the oil is sizzling hot, carefully place each pork tenderloin medallion into the skillet in an even layer. Complete this step in batches if needed.

Sear the medallions for 2-3 minutes per side, or until the internal temperature reaches 145°F. Don’t overcook! I usually sear the first side for 2 minutes and the second side for 3 minutes. Once cooked, remove the medallions from the skillet to rest.

Prepare the Dijon cream sauce. Add the butter to the skillet over medium-low heat. Once melted, add the minced garlic and sauté until fragrant, about 1 minute.

Add the chicken broth to deglaze the pan. Scrape up any brown bits and bring the broth to a simmer. Once simmering, stir in the heavy cream, Dijon mustard, lemon juice, salt, and pepper.

Cook the Dijon cream sauce for about 5 minutes or until thickened, stirring occasionally. Adjust the heat as needed to prevent the heavy cream from burning.

Return the pork tenderloin medallions to the pan with the Dijon cream sauce. Spoon some of the sauce over the medallions, serve immediately, and enjoy!