Pre-heat the oven to the lowest temperature you can – usually around 170 ̊F.

Prepare the pork medallions. Remove the silver skin (the silver membrane found on part of the exterior of the tenderloin) by running a sharp knife underneath it and cutting it off the meat. Slice the tenderloin into 1-inch slices. Pound these slices gently with a meat pounder until they are approximately ¾-inch thick. Season the pork medallions with salt and pepper. Lightly dredge the pork in the flour and shake off any excess.

Heat a large skillet over medium-high heat. Once the pan is hot, add the olive oil and sear the pork in batches for about 1½ to 2 minutes per side. Remove the pork and place on a platter, covered with aluminum foil, in the oven to keep warm.

Reduce the heat to medium, add the lemon slices to the pan and brown lightly. Then, add the shallots and garlic to the pan and cook for another minute, taking care not to burn the drippings in the skillet. Add the chicken stock and simmer, scraping up any brown bits on the bottom of the skillet, until the liquid has reduced by half – about 8 minutes.

Add the lemon juice and capers to the skillet and continue to simmer for another 2 minutes. Remove the pan from the heat and stir in the butter to thicken the sauce. Add the parsley and season to taste with salt and pepper. Return the pork medallions and any juices to the skillet and turn to coat all the pieces in the sauce. Serve immediately.