Whisk all the marinade ingredients (Items 3 thru 9) together in a small bowl.

Reserve and set aside 1/4 cup of the marinade, pouring the remainder into a large zip-loc bag.

Trim the excess fat from the tenderloin, pierce with a kitchen knife is several places, place it in the zip-loc bag and roll it around ensuring that all sides are coated.  Refrigerate for a few hours, or overnight if desired. 

Remove from the refrigerator about 30 minutes prior to cooking.  Drizzle olive oil into a large skillet or saute pan, over medium-high heat.  When heated, remove the tenderloin from the zip-loc, shake of any excess marinade, place in the skillet and sear the pork on all sides. 

When nicely browned, remove from skillet and slice into 1"thick medallions (Pork is NOT finished cooking)

Lower the skillet to medium, add a little more oil if necessary, and add the medallions back in, season with salt & pepper, and cook for 1 1/2 minutes per side.  Remove and tent with foil to keep warm.

Lower the heat to medium-low, and pour the reserved marinade into the skillet, simmering for 2 - 4 minutes until it's reduced and thickened, stirring occasionally.  Brush the glaze over the medallions and serve.