Slice and season the pork: Cut the pork tenderloin into 1″ thick medallions and pat them dry with a paper towel. Season liberally with salt and pepper on all sides and press the seasoning lightly into the pork. Sear the pork on both sides for 2-3 minutes until golden brown. Remove the pork to a cutting board or cooling rack to rest while you make the sauce.

Reduce the heat to medium and add the butter to the skillet. Cook for 2-3 minutes until the butter begins to bubble and brown. Add the garlic to the butter and sauté for 60 seconds. Add the chicken broth or wine, thyme, and sage to the pan and use a wooden spoon to gently scrape the bottom of the pan to deglaze any pork drippings. Simmer the sauce until the wine reduces and the sauce begins to thicken. Turn off the heat and add the seared pork medallions to the pan, tossing to coat in the sauce.