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1. Slice the pork tenderloin into ½ inch slices on a diagonal.
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2. Pound thin between plastic wrap with a meat mallet.
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3. Sift together the flour and salt.
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4. Lightly dredge the pork and shake off any excess flour.
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5. In a large skillet, heat the olive oil over medium heat.
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6. Cook the pork 2-3 minutes on each side or until golden and transfer to a warm plate.
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7. Wipe out skillet.
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8. Heat a tablespoon of butter in skillet.
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9. Add the capers, white wine and lemon juice.
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10. Allow to reduce just a little before adding the final tablespoon of butter.
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11. Mix slowly to incorporate and remove immediately from the heat.
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12. Spoon the sauce over the pork and serve.
