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Pat the pork medallions dry with paper towels and season both sides with ½ teaspoon of salt and ¼ teaspoon of pepper.
Heat the clarified butter or ghee in a large skillet over medium-high heat. Once hot, add the pork medallions in a single layer. Cook for 3-4 minutes on each side, or until golden brown and cooked through (internal temperature of 145°F/63°C). Remove the medallions from the skillet and set aside, tented with foil to keep warm.
Reduce the heat to medium and add the minced garlic to the skillet. Sauté for 30 seconds, until fragrant. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan to deglaze.
Stir in the heavy cream, balsamic vinegar and whole-grain mustard. Simmer for 2-3 minutes, stirring occasionally, until the sauce thickens slightly. Season with the remaining ½ teaspoon of salt and ¼ teaspoon of pepper.
Return the pork medallions to the skillet and spoon the mustard cream sauce over them. Cook for 1-2 minutes, just to warm through and coat the pork in the sauce.
Transfer the medallions to a serving plate and drizzle with the sauce. Enjoy!