1/4 cup all-purpose flour
Coarse salt and ground pepper
1 1/2 pounds pork tenderloin, trimmed, and sliced on the bias into 1/2-inch-thick medallions
1 to 2 tablespoons olive oil
1 small clove garlic, minced
3/4 cup fresh orange juice (about 3 oranges)
1 tablespoon fresh lemon juice
1 tablespoon capers, drained and rinsed (optional)

1. In a shallow dish, whisk together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Place pork slices on a clean work surface, and press with the heel of your hand until each is about 1/3 inch thick.
Lightly dredge pork in flour mixture, turning to coat completely; tap off excess.

2. In a 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat.
Working in batches so as not to crowd pan, add pork; sear until browned, about 2 minutes per side.
Transfer to a platter. Add more oil to skillet, if needed. Cover with foil.

3. Add garlic; cook, stirring, until fragrant, about 1 minute.
Add capers, if desired, and citrus juices.
Bring to a boil, stirring up any browned bits from bottom of pan.
Cook until sauce is slightly thickened, 2 to 3 minutes.
Season with salt and pepper, as desired. Serve sauce over pork.

Note:
Rinsing Capers: Before using capers in any dish, soak them in a bowl of tap water for ten minutes, then drain.