alanbarnes sears two-inch-thick tenderloins and finishes them in a 400°F oven, brushing with an orange-chipotle glaze every couple of minutes; they take no more than 15 minutes total to cook. To make the glaze, reduce a quart of chicken stock to 1 cup, then stir in frozen orange juice concentrate, a couple of chopped chipotles in adobo sauce, salt, and a little sugar.
souvenir loves pork medallions with cherry balsamic sauce, while greygarious marinates medallions in equal parts soy sauce and apple cider mixed with mustard, minced onion, garlic, and savory. When the meat is done, she reduces the marinade and adds milk, beer, or wine to make a sauce.
hankstramm cuts pork tenderloin into medallions 1 1/2 to 2 inches thick and pounds them thin, then uses them in preparations that call for veal, such as piccata and saltimbocca.
Board Link: ISO recipes for pork medallions.