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Season the pork medallions generously with salt and pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat.
Add the pork medallions to the skillet and cook for about 4-5 minutes per side, or until browned and cooked through. Remove the pork from the skillet and set aside.
In the same skillet, add the minced garlic and cook for about 1 minute, or until fragrant.
Add the chicken broth to the skillet and bring to a simmer. Cook for about 5 minutes, or until the broth has reduced by half.
Reduce the heat to low and stir in the heavy cream. Cook for an additional 2 minutes.
Add the grated Parmesan cheese to the skillet and stir until melted and smooth.
Return the pork medallions to the skillet and cook for an additional 2-3 minutes, or until heated through.
Meanwhile, cook the orzo pasta according to the package instructions. Drain well.
Serve the creamy Pork Tenderloin Medallions over a bed of cooked orzo. Garnish with fresh parsley and additional grated Parmesan cheese, if desired.