Cut the pork tenderloin into medallions roughly 3/4 inch thick. Combine the seasonings and sprinkle on each side of the pork medallions.

Heat a large, deep skillet over medium heat. Add 1 tablespoon of olive oil.

When the oil is shimmering add half the pork to the skillet, cooking 3 minutes, turn and cook an additional 2-3 minutes until it reaches an internal temp of 145 degrees F. Remove from the skillet and set aside. Repeat with the remaining olive oil and pork medallions.

Once all the pork has been cooked set it aside on a plate. If needed add a little liquid to the skillet to deglaze the pan. Be sure to scrape up all the little bits stuck to the pan.

In the same skillet add the butter, minced garlic, finely chopped shallot, and sliced mushrooms. Saute the mushrooms over medium heat. If you feel you need to, reduce the heat to medium-low. The mushrooms will reduce greatly while cooking. Allow the mushrooms to cook, stirring occasionally for 5-7 minutes.

Add the chicken stock and the white wine to the skillet. Bring the liquid to a simmer and allow it to reduce by half. This process will take about 5 minutes.

Stir in the heavy cream and allow the sauce to simmer for 5 minutes more until it has thickened.

When the sauce has thickened add the pork medallions back to the skillet, reduce to low and cook 3-5 minutes until the meat has warmed through.