Heat a 12-inch skillet over medium-high heat with 2 tablespoon of oil.

Slice the pork tenderloin into 12 pieces.

In a small bowl, mix salt, pepper, thyme, paprika, and garlic powder. Sprinkle this seasoning over each pork medallion, pressing it in and ensuring an even thickness.

Place half of the pork medallions into the skillet. Cook for 3 minutes; avoid overcrowding the pan to prevent steaming.

Flip the pork medallions, add ½ tablespoon of butter, and cook for an additional 3 to 4 minutes until done, reaching an internal temperature of 145°F. Cooking time depends on medallion thickness. Set aside on a platter.

Repeat the process with the remaining pork medallions.

Return the skillet to heat, slowly adding chicken broth. Carefully deglaze the pan, cooking for 1 minute over medium-high heat.

Add a few small pieces of butter, gently stirring to thicken the sauce slightly.

Return the medallions to the skillet briefly to heat through, spooning the sauce over them.

Remove from heat.

Garnish with parsley and serve.