Remove the packaging, then separate the tenderloins and place them onto a baking sheet or platter.

Season the tenderloins on all sides with your favorite steak seasoning blend – I like Montreal Steak Seasoning. Let the tenderloins rest, uncovered, on the counter for 30 minutes to allow the chill from refrigeration to escape the meat a bit.

Preheat the oven to 400 degrees F. In a large heavy-duty skillet over medium high heat, add a good drizzle of olive oil (may substitute vegetable or canola oil, if preferred). When the oil is nicely hot and sizzling, use tongs to transfer both of the tenderloins to the skillet, placing them into the center of the skillet but leaving room between each piece of meat.

Sear the tenderloins on all sides until they are deep golden brown, using your tongs to turn them in the skillet.

Transfer the skillet to the preheated oven, placing it on the center oven rack. Roast the tenderloins, uncovered, for 15-20 minutes, or just until the internal temperature of the pork at the center is 135 degrees F. when tested with an instant-read meat thermometer. Don’t over cook the pork!

Remove the skillet from the oven and cover with foil; allow the tenderloins to rest on the counter, completely covered, for 5-10 minutes, or until the internal temperature raises to 140-145 degrees as a fully finished temperature.

Transfer the pork tenderloins to a cutting board and slice into medallions about 1-inch in thickness. Serve at once!