Sautéed pork tenderloin medallions

Serve these medallions with a cream, apples and sage sauce to have an other-worldly experience.

1. Remove the silver skin from the tenderloin, and cut pork into 1 inch slices. Pound them with a smooth surface ( not a meat tenderizer) into 3/4 inch thickness. Sprinkle both sides of all the slices with salt and pepper.
2. Heat oil until it is shimmering, using a heavy bottom, large skillet. Do this over a medium-high heat, swirling to cover entire pan. Working in batches of 6, sear medallions for 80 seconds. Do not move them around turning that time.
3. Using tongs, flip the medallions. cook for another 80 seconds. Meat should be seared. Transfer to a plate and reserve dripping for sauces.