Preheat oven to 300 ℉.

Slice pork tenderloin into ½ inch thick slices. Place each slice between two pieces of plastic wrap and use the flat side of a meat tenderizer to flatten to ⅛ inch thickness. Season both sides with ½ teaspoon all-purpose seasoning blend.

Place the flour in a shallow bowl and add ½ teaspoon all-purpose seasoning blend and dredge the pork in it. Shake off the excess flour.

In a large frying pan over medium-high heat, warm two tablespoons of the oil.

Place pork slices in a single layer in the pan (be careful not to crowd the pan) and cook, turning once, until browned on both sides, 2 to 3 minutes per side.

Transfer to a baking sheet. Warm the remaining tablespoon of oil in the pan and brown any remaining pork slices. Transfer the pork to a preheated oven and bake for 10 minutes or until the internal temperature reaches 145 ℉.

Do not clean the skillet. Reduce the skillet heat to medium and melt 2 tablespoons of the butter. Add the shallots and garlic and cook until fragrant, about 30-60 seconds.

Add the white wine and chicken broth and stir while scraping up the bits from the bottom of the pan. Zest the lemon and reserve 1 teaspoon of the zest. Squeeze the juice from the lemon into the pan and stir.

Simmer until the sauce is reduced by half. Remove the pan from the heat and whisk in the remaining tablespoon of butter, lemon zest, capers and parsley. Season with remaining all-purpose seasoning blend.

Drizzle the sauce over pork and serve immediately.