I assume you mean you cut them into medallions (across the grain), not strips (with the grain)... After that, you can basically just fry them up like a steak. Season them with salt and pepper -- if you want to get fancy you can add some ground sage to the seasoning, or (even better) throw a sage leaf into your pan while you cook. Heat a pan with a little bit of cooking oil, and when it's hot put in the pork medallions. They should sizzle right away -- if they don't, it means the pan wasn't hot enough yet.
The exact cooking time will depend on how thick the medallions are (I'm guessing about 3/4 of an inch?), but they'll need something in the area of 3-4 minutes per side. Move them to a warm plate to rest for a couple minutes -- you can use that time to make a quick sauce from the browned bits in your pan. Add a cut up shallot and some butter, and scrape the brown bits from the pan. Then add a bit of white wine, keep stirring, and you're almost there. Reduce the sauce for a moment, then taste and adjust to your liking.