1/4 cup all-purpose flour
2 lemons, 1 zested and juiced, 1 very thinly sliced
1 pork tenderloin, cut into 1-inch thick slices and pounded 1/4 inch thick
salt and pepper
1 Tbsp olive oil
2 Tbsp butter, divided
4 cloves garlic, thinly sliced
3/4 cup chicken stock
2 Tbsp sliced fresh chives
Place flour in a shallow dish and stir in 1 tsp lemon zest. Season pork with salt and pepper, then coat with flour, shaking off excess.
In a large skillet, heat oil and 1 TBSP butter over medium high heat. In batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.
Reduce heat to medium, add garlic and remaining butter and cook until fragrant, about 30 seconds.
Add broth and cook, stirring until reduced by half, 4 minutes. Return pork to pan along with any accumulated juices and lemon slices; cook until sauce has thickened slightly, about 2 minutes. Add 1 Tbsp lemonjuice, season with salt and pepper and sprinkle with chives.