Set the oven on the “keep warm” setting (150-170 degrees F).
Cut the pork tenderloin crosswise into twelve 1-inch-thick medallions. Press on the medallions with your hands to slightly flatten them.
Combine the salt, pepper, garlic powder, smoked paprika, and ground cumin in a small bowl. Sprinkle the medallions on both sides with the mixture. Gently press with your hands to help the spices adhere.
Heat the ghee in a 12-inch skillet over medium-high heat.
Add half of the pork slices to the skillet in a single layer. Gently press on their tops with a spatula to ensure full contact with the pan. Cook just until done, about 3 minutes per side. Keep them warm in the preheated oven while you cook six more slices.
Let the medallions stand for 5 minutes before serving.
Video
Notes
If the pan seems to be getting too hot (this sometimes happens when using an electric stove rather than a gas stove), reduce the heat to medium.The current recommended internal temperature for whole cuts of pork is 145ºF with the addition of a three-minute rest time.