Season pork tenderloin with salt and pepper, then slice into 1-inch medallions. Heat olive oil in a large skillet over medium-high and sear medallions 2–3 minutes per side until golden. Remove and set aside.

In the same skillet, sauté minced garlic for 30 seconds until fragrant. Pour in chicken broth, bring to a simmer, and stir in orzo. Cook 8–10 minutes, stirring occasionally, until al dente and most liquid is absorbed.

Lower heat, add heavy cream and Parmesan, stirring until smooth and creamy. Return pork to skillet and simmer 5–7 minutes until fully cooked and coated in sauce.