The advantage of this recipe is that a whole pork tenderloin (or rather, several cuts at once) is cooked in a frying pan. That is, the oven is not needed for this dish. Best of all, of course, choose a smaller size of the cut so that it can cook faster. In principle, you can cut it into medallions and thus shorten the cooking time. But the tenderloin, cooked entirely, will be juicier. The choice is yours.