Prepare rice according to package directions.
Rub pork with garlic. Slice into 3/4 inch pieces. Heat oil in a large skillet over medium heat. Add pork medallions and brown on both sides. Remove from skillet.
Add broth and jam to skillet. Combine cornstarch and water and add to skillet. Increase heat and bring mixture to a boil, stirring constantly. Continue to boil 1 minute, until sauce thickens.
Serve cooked rice topped with pork and sauce. Garnish with thyme, if desired.