Preheat a large, heavy-bottomed pot over high heat with two tablespoons of EVOO, about two turns of the pan.
Place the pieces of tenderloin onto a sheet tray and season them with salt and freshly ground black pepper. Toss with flour until well-coated.
Once ripples appear in the oil and it starts to very lightly smoke, add the pork to the pot and sear it until well-browned on all sides, 7-8 minutes (lots of brown bits will remain on the bottom of the pot). Remove the meat to a platter and reserve.