Start by removing the tenderloin from the package. Dry it off with paper towels and lay it on a clean cutting board. Loosen as much of the fat and white connective tissue as you can with your hands.

Pull away the tissue.

Most of the tissue will rest on top of a smooth white strip that runs from the center to the cap of the tenderloin. This smooth white strip is called the silver skin. It must be removed with a knife.

Push the tip of your knife under the thin silver skin pointed toward the clean portion of the tenderloin. Slide your knife toward the clean side to loosen just the end of the silver skin.

You have created a small tab that you can hold.

Turn your knife blade toward the silver skin. Run your knife just under the silver skin to remove it. Continue until all of the silver skin has been removed.

The silver skin will run between the tenderloin and a small cap. Remove this cap to fully remove all of the silver skin.

You now have a clean pork tenderloin and a clean cap piece.

Increase the width of your slices as you get to the thinner portion of the tenderloin. This way, the slices will be equal weight.

Continue until the entire tenderloin has been cut into medallions.

Place a square of plastic film down on the cutting board.

Lay one medallion onto the plastic and cover it with a second square of plastic film.

Gently pound the medallion into a thin, flat disk with the fine side of a meat mallet.

When you have pounded the medallion a few times, you may have to stretch the corners of the plastic film to smooth it out.

The medallion is fully pounded when it is still connected, but almost transparent.

To store the pounded medallions, leave them between the sheets of plastic until just before preparation. This will prevent the fragile pieces from tearing.