Add 1 tablespoon oil to a 12-inch skillet and set the skillet over medium-high heat.

Cut the pork tenderloin into 12 slices.

In a small mixing bowl, combine salt, pepper, thyme, paprika, and garlic powder. Sprinkle the seasoning over each pork medallion; press down on the medallions to secure the seasoning and flatten them to an even thickness.

Add half of the pork medallions to the skillet and cook for 3 minutes. Do not crowd the pan because that will just steam the meat.

Flip over the pork medallions and add ½ tablespoon butter; cook for 3 to 4 more minutes or until done. Pork is cooked through when the internal temperature registers at 145˚F. Cooking time will also depend on the thickness of the medallions. Remove the medallions from the skillet and set aside on a platter.

Repeat the process with the rest of the pork medallions; remove the second batch of pork from the skillet and set aside.

Return the skillet to heat; slowly add in the chicken broth - be careful of the smoke. Whisk around to scrape up all the browned bits from the bottom of the pan; continue to cook for 1 minute over medium-high heat.

Add couple pats of butter and gently stir them around to melt; you want enough butter just to slightly thicken the sauce.

Return the medallions to the skillet and cook for just a bit to heat through, spooning the sauce over the medallions.

Remove from heat.

Garnish with parsley and serve.