Heat oil in skillet over medium heat. Cut pork into inch-thick medallions and add to the skillet. Once browned on both sides and fully cooked, remove pork and set aside.

Add mushrooms to the skillet and saute for about 5 minutes. Add tomatoes and cook for 2 more minutes.

Add cream and stock and simmer for 4-8 minutes until it has reduced some and formed a thicker sauce. Season with salt/pepper to taste.

Add back in pork and heat until warmed through. Serve.