Add 1 tablespoon oil to a 12-inch skillet and set the skillet over medium-high heat.
Cut the pork tenderloin into 12 slices.
In a small mixing bowl combine salt, pepper, thyme, paprika, and garlic powder.
Sprinkle the seasoning over each pork medallion; press down on the medallions to secure seasoning and to flatten them to an even thickness.
Add half of the pork medallions to the skillet and cook for 3 minutes. DO NOT crowd the pan because that will just steam the meat.
Flip over the pork medallions and add ½ tablespoon butter; cook for 3 to 4 more minutes, or until done. Pork is cooked through when internal temperature registers at 145˚F. Cooking time will also depend on the thickness of the medallions.
Remove pork medallions from the skillet and set aside on a platter. Repeat the process with the rest of the medallions; remove the second batch of pork from the skillet and set aside.
Return skillet to heat; slowly add in the chicken broth - be careful of the smoke.
Whisk around to scrape up all the browned bits from the bottom of the pan; continue to cook for 1 minute over medium-high heat.
Add couple pats of butter and gently stir them around to melt; you want enough butter just to slightly thicken the sauce.
Return medallions to the skillet and cook for just a bit to heat through, spooning the sauce over the medallions.
Remove from heat.
Garnish with parsley and serve.