Put a skillet on at medium high and swirl about 2 tablespoons of olive oil in it. Using a sharp knife remove the silver skin from the tenderloin and put it in the skillet. Just sear the outside surfaces. Don't worry about cooking it all the way through at this point. It will finish cooking later in the sauce. While the tenderloin is getting seared chop up the rosemary and the garlic. In the interest of quick and easy I sometimes use that pre-chopped garlic that comes in a jar. That's what you see here. Have the butter and lemon standing by.

When the tenderloin has gotten seared all around remove it to the cutting board and put the rest of the ingredients in the pan. Add a little red wine or white wine or chicken broth or beef broth. Using a wooden spoon scrap the bits off the bottom of the skillet and mix everything together. Bring it up to a simmer and lower the heat just enough to maintain the simmer.

Cut the tenderloin into medallions. Add the medallions to the skillet and stir them around a little getting them coated with the sauce.Let them cook just a little bit more until they are as done as YOU want them and serve up your Pork Medallions with Rosemary. Spoon some of the sauce with the rosemary and garlic on top of the medallions and Bon Appetit!