Chop shallot finely.
Trim off any excess fat and cut tenderloin into 1/2 inch medallions.
Warm olive oil on medium heat in a skillet. Add shallots and cook for a few minutes, taking care they do not burn.
Season pork with salt, pepper, and a sprinkling of garlic powder. Add to skillet and cook for a few minutes per side. Remove pork to a plate and set aside.
Add thyme, mustard, and chicken broth to pan. Cook for a couple of minutes, stirring several times. Add in the cream. Stir until mixture is consistent.
Add pork (and juices) back into the pan, and cook for about 10 minutes until pork is cooked through and sauce has reduced a bit. If needed, add salt and pepper.