Preheat your oven to 375°F (190°C). Trim any fat from the pork tenderloin and slice it into 1-inch thick medallions. Season both sides with salt and pepper.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pork medallions and sear for about 2-3 minutes on each side until browned. Remove from the skillet and set aside.

In the same skillet, add 1 tablespoon of butter. Add the sliced mushrooms and diced shallot, cooking until the mushrooms are golden brown and the shallots are translucent, about 5 minutes.

Add minced garlic to the mushroom mixture and cook for another minute until fragrant. Pour in the chicken broth and bring to a simmer. Return the pork medallions to the skillet and transfer to the oven. Bake for 10-12 minutes or until the pork is cooked through.

While the pork is baking, break the cauliflower into florets and steam them until tender, about 10 minutes.

In a separate pot, steam the broccoli florets until tender, about 5-7 minutes.

Mash the steamed cauliflower with 2 tablespoons of butter. Add salt and pepper to taste. Keep warm until serving.

Once the pork is done, remove the skillet from the oven, take out the pork medallions and let them rest. Return the skillet to medium heat and reduce the sauce if needed until slightly thickened.

Serve the pork medallions with the mushroom pan sauce spooned over the top, accompanied by the mashed cauliflower and steamed broccoli on the side.