Cut 1/2” slices of pork tenderloin, about 6 per diner. Heat a large, preferably cast iron skillet over medium high heat. Add about 1 tsp. olive oil to pan, just enough to coat the bottom. Put tenderloin into hot pan. Cook without turning about 3 minutes, until nicely browned. Turn and cook another 3 minutes. Remove from pan, place on a warm plate and let rest, covered, 5 minutes. Check for doneness with instant read meat thermometer (155°) or by cutting into the thickest part of one medallion.