We have a winner!
Put these on a ribbon and hang them around my neck as the first prize awarded at the Pork Lovers Convention of Peoria/Pretoria/Pittsburgh/Pittstown and Pittsfield.
Had enough? Yea, so have I. Brine your pork tenderloin for 4 hours, rinse it, dry it and rub it with glee (and spices): equal parts cumin, espresso powder, garlic powder; and 1/2 part paprika (smoke 'em if you got 'em); 1/2 part wasabi powder. Let the pork sit at room temp for an hour if you have the time. Saute over medium high in butter and olive oil - side one til you see the sides of the medallions showing some signs of cooking coming up from the bottom; side two until 145 degrees is achieved (maybe 3 minutes) ... any higher than that and you should simply not use this recipe.
In case you are wondering, yes, this was one of the finest things I have cooked in many a moon.