2 lb. pork tenderloin, trimmed and sliced 1/2 inch thick
2 tsp. ground pepper
1/4 c. olive oil
1/2 c. chopped green onions
1 1/2 c. dry white wine
1 1/2 c. heavy cream
2 1/2 tbsp. drained capers
1 1/2 tbsp. grainy mustard
1 1/2 tsp. anchovy paste
1 tsp. fresh lemon juice
Salt

Rub pork medallions with pepper and set aside at room temperature for 10-15 minutes. In a large, nonreactive skillet, heat 1 tablespoon of the olive oil over high heat. Add half of the pork and saute for 1 1/2 minutes on each side. Transfer the pork to a warmed platter and cover loosely with foil. Repeat with another tablespoon of oil and the remaining meat. Place pork in a 200 degree oven to keep warm.

Add the remaining 2 tablespoons oil to the skillet and when it begins to smoke, add the onions. Saute 1-2 minutes. Add the wine and deglaze the pan. Bring to a boil and cook until reduced by half, about 3 minutes. Stir in cream, capers, mustard, anchovy paste, and lemon juice. Continue cooking until the sauce lightly coats the back of a spoon, 9-10 minutes.

Add the pork and any accumulated meat juices to the sauce and stir to coat. Season with salt and pepper to taste.