Brown pork tenderloin medallions and braise in sauce to finish them off. The sauce is....grape tomatoes that burst in olive oil and a garlic clove that is later removed. Blend some of the tomatoes w/butter and add back to the pan with capers, lemon juice and zest, and unsalted chicken broth. Boil to reduce it a bit. Put pork in sauce braise for 5 minutes.
Finish w/ fresh marjoram. I serve this as an appetizer along with artisan toasted bread to sop up the sauce. It can be made the day before and reheated on the stovetop or a low oven.