Cut each Pork Tenderloin into 3" pieces and using a meat mallet, pound pork pieces until ½″ thick. Toss with olive oil, oregano, dijon mustard and pepper to taste. Marinate 15 minutes.
Meanwhile, combine all sauce ingredients except butter in a frying pan. Bring to a boil, reduce heat and simmer until thickened (about 10-12 minutes). Remove from heat and whisk in butter.
Preheat grill to high. Grill the Pork Medallions on high 3-4 minutes per side or until just slightly pink inside. Remove from heat, let rest a few minutes.
Serve pork medallions with sauce.
Notes
Pound pork medallions between parchment for quick clean up.
Be sure to give the dijon sauce ample time to thicken in the skillet.
Refrigerate leftovers in a covered container for 3-4 days. Freeze in a sealed zippered bag for 3 months.
Thaw pork in the refrigerator, then reheat on the stovetop or covered with foil in the oven.