About five minutes before the tenderloin is done, add the butter to a pan and heat until just starting to foam, then add the finely minced shallot. Cook, stirring constantly, until softened. About 3 minutes. Add the garlic and cook, stirring constantly for another 30 seconds.
Add the chicken stock and bourbon and bring to a simmer, scraping up any browned bits from the bottom of the pan. Simmer for 5 minutes.
In a small bowl, whisk together the cornstarch and 2 tablespoons of water. Then whisk in the cream, fresh thyme, and salt. Add to the pan and simmer until thickened, whisking constantly. About 2-3 minutes. Remove from heat.
Carefully slice the pork into 1/2-inch disks, arrange on plates, then lightly spoon the sauce over the top.