• Pre-heat cast iron skillet on high heat.

Cook the Steaks

• While skillet heats prepare the tenderloins. Cut tenderloin into thirds then pound each into half-inch thick steaks using a mallet or flat side of a meat tenderizer.
• Mix the spices together in a small bowl or ramekin. Season each of the steaks on both sides.
• Add oil of choice or ghee (clarified butter) to the skillet once it's smoking hot.
• Add the tenderloin steaks and sear each about 2-3 minutes per side.

Make the Sauce

• Reduce the heat of the skillet to medium. Add additional oil if needed, then add the onions and saute 3-4 minutes.
• Add ½ cup red wine cooking the alcohol off (1 -2 minutes). Add a ¼ cup of the beef stock. Bring to boil, then reduce and cook until the sauce thickens.
• Add 1 tablespoon balsamic vinegar plus a pinch or two of the spice mix. Mix well and serve over the pork steaks. Garnish with fresh herbs.