Perfect Pork Tenderloin with Mushroom Sauce

Season the pork tenderloin medallions with salt and pepper, rubbing well on all surfaces.

Melt the butter in a skillet.

Brown the tenderloin medallions over medium-low heat. Do not increase the heat too quickly to avoid forming a hard crust; aim for a golden finish and internal cooking without drying out the meat.

Remove the medallions from the skillet.

Quickly sauté the sliced mushrooms in the same skillet.

Mix the cornstarch with the vegetable broth and pour into the skillet, stirring until the sauce thickens.

Once the sauce thickens, add the chopped parsley and stir well.

Return the medallions to the skillet, drizzle them with the sauce, and mix gently.

Turn off the heat and serve immediately.