Place a large pot of water of high heat to boil. When the water is boiling, add some salt and cook the pasta to al dente according to package directions.
While the water comes to a boil for pasta, slice each of the pork tenderloins into 2 inch pieces. Arrange meat in batches between parchment paper and pound meat into thin medallions, 1/8 inch thick. Season meat with salt and pepper and dredge in about 1/2 cup flour to coat lightly.
Heat a couple of tablespoons of EVOO at a time in large nonstick skillet over medium-high heat and brown medallions about 2-3 minutes on each side. Keep cooked meat on platter covered with foil.