Directions

1. Cut the tenderloin into 1/2-inch-thick slices (medallions) and pound gently using a flat rolling pin or back of a skillet between two sheets of waxed paper.
2. Pre-heat oven to 200 degrees F. Also, pre-heat large skillet over medium heat with olive oil; when skillet is ready (a pinch of the flour mixture will sizzle), dredge the medallions, one at a time, in the flour mixture and place them in skillet. Cook them over high heat for about 4 minutes per side or until the internal temperature of pork is 145 degrees F. Be careful not to crowd the skillet. Once meat is cooked, remove it from skillet and place on an ovenproof platter to rest for 3 minutes. Keep the platter in oven until sauce is ready.
3. For sauce, pour off all of the fat from the skillet. Return the skillet to the stove and add the wine, over medium-high heat. Cook, stirring, until the wine is just about evaporated. Add the lemon juice and stir (there won’t be more than a few tablespoons). Pour sauce over the medallions and garnish with fresh, minced parsley and lemon slices.