The goal when cutting a pork tenderloin into medallions is a uniform thickness to ensure even cooking. Start by cutting the tapered ends of the tenderloin about 1-1/2 inches thick. Place them between two sheets of plastic wrap, tapered point up, and very gently pound them with a meat mallet to a thickness of about 3/4 to 1 inch. Cut the rest of the tenderloin into 3/4 to 1 inch slices, as well.