1. Remove filmlike silverskin from surface of
tenderloin. Cut tenderloin crosswise into 12
medallions, each about 1 in. thick. Season with
salt and pepper.
2. Set a large plate next to the stove. Heat oil
in a very large pan (not nonstick) over medium-
high heat. Add garlic and thyme; cook, stirring
constantly, until garlic is browned all over,
about 1 minute. Transfer to plate. Add pork and
cook until well browned underneath, about 3
minutes. Turn over and cook until barely pink in
the center, 1 1/2 to 2 minutes. Transfer to plate
of garlic and thyme.
3. Put butter in pan and let melt. Add endive, cut
sides down, and cook until browned underneath, 1
1/2 to 2 minutes. Turn over and cook 1 minute
more. Transfer to plate of pork.
4. Add orange juice and maple syrup to pan and
cook, scraping up browned bits, until liquid is
reduced by half, about 2 minutes. Add heavy cream
and boil, stirring, until thickened and reduced by
half, 2 to 3 minutes.
5. Return garlic, thyme, pork, endive, and any
accumulated juices to pan and heat, gently
stirring, until everything is warmed through,
about 1 minute. Sauce should be reduced enough to
thickly coat the back of a spoon and yield about
1/2 cup.
6. Divide pork and endive among 4 plates. Spoon on
sauce; garnish with parsley.
