Step 1

In a small bowl, mix the paprika, garlic powder, onion powder, oregano, salt, and pepper.

Step 2

Cut the pork tenderloin into medallions (slices) and dry them with paper towels. Season both sides of the pork medallions with the spices.

Step 3

Working in 2 batches, heat the olive oil in a large, cast iron frying pan over medium-high heat. Sear the medallions for 2-3 minutes then flip them over and sear on the other side until golden. Remove the cooked medallions and then add extra olive oil for the second batch, if needed.

Step 4

Remove the medallions from the pan and add the chicken stock, scraping the bottom of the pan to remove any stuck-on bits. Add the butter and whisk it into the sauce so it thickens a little bit.

Step 5

Remove the pan from the heat and add the cooked pork medallions and any accumulated juices. Stir them so that they're coated in the sauce and then sprinkle a little minced parsley over the top.