Combine chicken broth, lemon peel, lemon juice, oregano, capers (if using), cornstarch, and minced garlic in a bowl and set aside.

Cut the pork tenderloin into 1-inch thick slices.

Season the pork slices with salt and pepper.

Heat olive oil in a large nonstick skillet over medium-high heat.

Cook the pork medallions in batches, about 1-2 minutes per side, until browned. Transfer cooked pork to a platter.

Reduce the heat to medium.

Stir the chicken broth mixture and add it to the skillet.

Cook and stir the sauce for 1 minute.

Return the pork medallions and any accumulated juices to the skillet.

Cook for 2-3 minutes, turning once, until the pork is cooked through and the juices run clear (160°F).

Spoon the sauce over the pork medallions to serve.