Parmesan Pork Medallions

Trim any fat or silver skin from the tenderloins. Cut into 2 to 3 inch pieces. Pound lightly with a meat mallet until they are about ½ inch thick. In a shallow bowl combine breadcrumbs, Parmesan cheese, garlic powder, onion powder, oregano, salt and pepper to taste. Brush Pork on both sides with Dijon. Press brushed pork medallions into the breadcrumb mixture, and set aside on plate. In a large skillet over medium heat; add olive and heat until hot. Add pork and brown on both sides cooking until they are golden and cooked just through.