Season both sides of the pork medallions generously with Kosher or fine sea salt and black pepper.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half of the medallions in a single layer and sear for 2 to 3 minutes per side, until golden brown. Transfer to a plate and repeat with the remaining medallions, adding the remaining 1 tablespoon of olive oil if needed.

Reduce heat to medium. In the same skillet, add the chopped shallot and cook for about 1 minute, stirring frequently. Sprinkle in the BareOrganics Turmeric Powder and stir for about 30 seconds to bloom the spice.

Stir in the Dijon mustard and whole grain mustard. Pour in the heavy cream, stirring gently to combine. Season with ½ teaspoon Kosher or fine sea salt and ¼ teaspoon black pepper.

Return the pork medallions and any accumulated juices to the skillet. Spoon the sauce over the medallions and simmer for 2 to 3 minutes, turning once, until the pork is cooked through and the sauce slightly thickens. The internal temperature should reach 145°F (63°C).

Remove from heat and let rest for 1 to 2 minutes. Sprinkle with chopped fresh parsley before serving.