Remove the silverskin from the pork tenderloin (click this link for instructions). Cut the tenderloin into 1 inch thick medallions. Place the medallions on a cutting board and cover with a piece of wax paper then flatten each medallion slightly with the palm of your hand. Season both sides of the medallions with sea salt, freshly cracked pepper, and garlic powder, to taste.
Heat the butter and olive oil in a large skillet over medium high heat. Add the medallions to the HOT skillet and cook for 3-4 minutes on each side, until golden brown and cooked through. Remove to a plate and keep warm.
Add the chicken broth, lemon juice, worcestershire sauce, and mustard to the pan along with half of the parsley. Cook, stirring with pan juices, for 1-2 minutes or until heated through. Add the pork along with any juices back to the pan and coat both sides with the sauce. Place the pork on a serving platter with a side of the sauce. Sprinkle the pork with the remaining parsley. Serve immediately. Enjoy.