Pork Tenderloin Medallions with Mushroom Cream Sauce

1. Prepare and Sear the Medallions

1. Pat the pork medallions dry using paper towels. Press gently on each piece with the palm of your hand to flatten slightly into uniform rounds. Season both sides generously with salt, freshly cracked black pepper, and the dried thyme.
2. Heat the olive oil and 1 tablespoon of butter in a large skillet or frying pan over medium-high heat until the butter is foaming.
3. Add the pork medallions in a single layer without overcrowding the pan. Sear undisturbed for 3 to 4 minutes until a deep golden crust forms.
4. Flip and cook for another 2 to 3 minutes, or until just cooked through and slightly pink in the center. Transfer the medallions to a warm plate and tent loosely with foil to rest.

2. Sauté the Mushrooms

1. Lower the heat to medium and melt the remaining butter in the same pan, taking care to keep all the browned savory bits on the bottom.
2. Add the sliced chestnut mushrooms and cook without moving them for 2 minutes to encourage browning.
3. Add the minced shallots, season with a pinch of salt and black pepper, and sauté for another 3 to 4 minutes until the mushrooms are deep golden and the shallots are soft and fragrant.

3. Simmer the Sauce

1. Pour in the double cream, stirring continuously and scraping the bottom of the pan with a wooden spoon to incorporate the caramelized pan drippings into the sauce.
2. Bring to a gentle simmer and let it bubble for 2 to 3 minutes until the sauce slightly thickens and coats the back of a spoon.
3. Taste and adjust seasoning with extra salt and pepper if needed.

4. Finish and Serve

1. Return the rested medallions and any accumulated resting juices back into the skillet. Spoon the rich mushroom sauce over the meat and let it warm through for 1 minute.
2. Arrange the medallions on warm serving plates, spoon over plenty of the mushroom cream sauce, and garnish with fresh parsley to serve.