Pound the tenderloin slices between 2 sheets of plastic wrap to flatten to 1/4-inch thick medallions.
Heat the olive oil in a large skillet over medium heat.
Dredge the medallions in the seasoned flour, shaking off the excess, and then brown them on both sides in batches in the hot oil. Total cooking time per batch is about 5 minutes. Transfer the pork to a platter as each batch is cooked.
Add a sprig or two of each herb to the skillet and swirl to infuse the oil, then add the cider and cook over medium-high heat until reduced by half then season with salt, and pepper as needed.
Drizzle the sauce over the pork medallions and serve.