Why are my pork medallions tough?

Hello there, I'm curious about something. Could you please shed some light on why my pork medallions turn out to be quite tough? I've been following the recipe to the T, but the end result just doesn't seem to have that tenderness that I'm aiming for. Is there a specific technique or ingredient that I might be missing out on? I'd appreciate any insights you might have on this matter. Thank you!