Remove Smithfield pork tenderloin from packaging and slice into 8 equal sized medallions.
In a large, heavy skillet, heat 2 Tablespoons of vegetable oil over medium-high heat.
Once pan is hot, place pork medallions into the hot oil, and let cook for 3-4 minutes. Do not move the pork at all, let it form a golden crust.
After golden crust forms, flip and cook other side for 3-4 minutes. Then remove to a plate, and set aside.
Add the tablespoon of butter to the pan and the mushrooms. Add 1-2 Tablespoons of the chicken stock and use a wooden spoon to scrape the brown bits off the bottom.
Add the herbs, and cook the mushrooms, stirring often, until they turn start to get tender and golden brown, about 5 minutes.
Once they are cooked to your liking, add the remaining chicken stock and fresh herbs, and stir them together.
Turn heat up and bring to a boil. Continue cooking letting the sauce reduce by half (about 5 minutes).
Add broccoli, and stir together.
Return pork medallions, with any of the juices that gathered on the plate, back into the pan.
Spoon some sauce over them, and remove from heat.
Cover pan and let sit for 5 minutes to let broccoli become tender, and sauce thicken.
Taste, season with salt and pepper as needed.