Slice tenderloins crosswise into 1/2 inch slices and place between 2 sheets of plastic wrap and pound gently until 1/4 inch thick .
Combine flour, salt and pepper to taste. In a large frying pan over med high heat, warm 2 tablespoons olive. Coat the port with seasoned flour. Working in batches, add the pork to the pan and saute turning once, unti golden brown. 1 1/2 min-2 min on each side. Transfer to a platter and keep warm. Contine with remaining pork.
Reduce the heat to low, add garlic and rosemary and saute, stirring for 30-60 seconds. Raise the heat to high, add wine and eglaze by stirring to dislodge browned bits. Boil til reduced by half. Add stock and again boil reducing by half about 5 minutes. Stir in capers, lemon juice, salt and papper to taste. Pour sauce over pork and garnish with lemon wedges. Serves 6.
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