Easy Pork Medallions with Red Wine Reduction

I made this the other day and it was super good and very easy

Pork Tenderloin, ~1.5 lbs
salt/pepper
Olive Oil
~1 tbsp finely chopped shallot
~1 tsp finely chopped fresh tarragon
1/2-1 cup red wine
1/2-1 tbsp butter

1. Remove "silver skin" from the tenderloin. Slice tenderloin 3/4 inch thick. Pound into approx 1/2 inch, and make sure the thickness is even! Sprinkle each side with salt and pepper.
   
2. Heat a little bit of oil to lubricate pan. Cook the pork medallions - my guess is 3-5 minutes each side so that they're still tender and juicy. Don't let the sides brown too much. As the pieces finish, remove and place in your serving dish, covered with foil to keep warm.
3. Cook shallots in the same pan for a couple of minutes. Throw in tarragon for another minute. Add wine and cook keep mixing as it steams and reduces. When it's reduced to about 1/2 the original amount, add the butter and mix until melted. Pour sauce over pork and serve!