Pork Medallions with Creamy Mushroom Leek Sauce

1  lb.		pork tenderloin, fat trimmed, silverskin removed and cut into approximately 1/2-3/4 inch slices
1  tablespoon		extra virgin olive oil
12  ounces		cremini mushrooms, sliced
1		leek, white and light green parts thinly sliced and thoroughly rinsed to remove dirt
2		cloves garlic,s minced
1  teaspoon		fresh thyme leaves
1  pinch		Kosher salt and black pepper to taste
1  tablespoon		flour
3/4  cup		milk, I used 1% milk
1  ounce		1/3 less fat cream cheese, room temperature
1/2  cup		plain non fat Greek yogurt, room temperature

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Preheat a large non-stick skillet over medium high heat.
Season the slices of pork tenderloin with salt and pepper on both sides.
When the skillet is hot spray with oil or cooking spray then place the pork in the skillet cut side down in a single layer.
Cook the pork for approximately 2-3 minutes per side then remove from the skillet onto a plate and cover with foil to keep it warm.
Add the tablespoon of oil to the skillet and lower the heat to medium.
Swirl the oil around the bottom of the skillet to coat it then add in the mushroom, leek and garlic.
Sauté for a minute then add in the thyme leaves and season with salt and pepper.
Sauté another 2-3 minutes or until the leek and mushrooms soften then sprinkle in the flour.
Stir everything until the flour dissolves.
Slowly pour in the milk stirring the entire time.
Once the sauce thickens, approximately 2-3 minutes, add in the cream cheese and stir until it melts and is thoroughly incorporated.
Remove the skillet from the heat and stir in the Greek yogurt until incorporated.
Taste for seasoning and add more salt and pepper if needed.
Add the pork back into the skillet and serve immediately.