Cut pork tenderloin crosswise into 1/2-inch-thick pieces. Pound between sheets of waxed paper to a thickness of 1/4 inch. Combine flour, 1/2 tbsp Awesome Antler Rub in a shallow dish. Mix bread crumbs with the other 1/2 tbsp of Awesome Antler Rub in another shallow dish. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Dredge pork in seasoned flour, shaking off excess, then dip in egg mixture, and then seasoned bread crumbs. Add 1/3 of the pork medallions to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer to a platter and keep warm. Repeat with remaining pork in 1 or 2 more batches, adding 2 tablespoons of butter to skillet for each batch. Transfer to a baking sheet lined with a paper towel and keep warm in a 200 oven.