Gather all ingredients before starting the recipe.
Prepare 1 trimmed pork tenderloin and slice tenderloin into 1 1/2" thick medallions.
Place medallions on a sheet of parchment paper, leaving a little space between each medallion and then cover with another sheet of parchment paper. Gently pound each medallion with a rolling pin or flat mallet, until each medallion is roughly twice the original size.
Season both sides with kosher salt and set aside for about an hour before searing.
Searing
Spray a large non-stick frying pan with vegetable spray and heat the pan over medium high heat until the pan gets hot, 1-2 minutes.
Place medallions in the pan, do not overlap, and sear for 2-3 minutes, or until first side starts to brown.
Turn the medallions over and sear for another 2-3 minutes.
