Heat a large fry pan with a medium heat and add in the olive oil

Cut a slit on the 6 cloves of garlic (skins on), and add them into the fry pan, sauté the garlic for 5 minutes

In the meantime, cut the pork tenderloin into medallions that are 3/4 inch (2 cm) thick, then add them over some paper towels and pat dry, and then season the medallions of pork with salt & pepper on both sides

After sautéing the cloves of garlic for 5 minutes and the olive oil has infused, remove them from the pan and set aside

Using the same pan with the same heat, add in the pork medallions, all in a single layer, cook in two batches to not overcrowd the pan, fry the pork for 2 minutes per side, then remove them from the pan and set aside

Once again, using the same pan with the same heat, add in the sliced garlic and mix continuously, after 1 minute, add in the flour and mix continuously for 1 minute, then add in the white wine and continue to mix together for 2 minutes or until the alcohol has cooked off, then add in the chicken broth and thyme, and gently mix continuously

After 4 minutes and you've ended up with a slightly creamy sauce, season with black pepper and mix together, then add the pork medallions back to the pan, all in a single layer, and then gently flip each one so they're all coated in the sauce, then add the sautéed cloves of garlic back into the pan and lower to a low-medium heat and simmer for 3 to 4 minutes or until the pork is fully cooked through (145°F - 63°C)

Transfer the pork medallions into a serving dish, top off with the sauce and some chopped parsley, serve at once, enjoy!