Remove the pork loin from the refrigerator and allow it to come to room temperature. Remove the packaging and rinse the meat. Pat it dry with paper towels.
Remove any fat or the silver muscle strip and slice the pork loin across the grain into generally evenly sized pieces for consistent cooking times.
Place in a bowl and toss with oil. (Olive oil has a nice flavor, but a lower smoke point than grapeseed oil, which is preferred by many chefs for this application.)
Add spices and toss to coat. (Toasted onion and garlic powder, paprika, basil, salt, and pepper, or a combination of your choice.)
Return to your oven, and make a bed of coals in the center/front area of the oven. Place the Tuscan grill on top and allow it to pre-heat. Place the meat on the grill using tongs. Cook 2-3 minutes before turning to get a good sear. Flip and repeat. *The total cook time will vary based on the size and thickness of your medallions and the oven temperature. Be sure to cook the pork thoroughly for safety.
Set the pork aside and cover with foil. Allow it to rest for at least 5 minutes for the juices to redistribute and then slice into strips.
While the meat is resting, wrap the buns in foil and place in the oven away from the coals/flame to warm, or lay them on the grill to toast. Note -- Don't burn them! Depending on your oven temp, they can heat quickly.