1Marinate the Pork in the Sherry for ½ hour.
2Peel the lemons’ yellow skin (without the white pith) with a vegetable peeler or zester.
3Squeeze the lemons for the juice.
4Season the pork with Salt & Pepper and dust with Flour.
5In a large nonstick skillet, heat the olive oil and butter on medium high heat.
6Sear the Pork on each side for minute.
7Combine the Mustard, White Wine, & Marsala Wine in a bowl, and pour it over the Pork in the skillet.
8Bring to a boil and cover for 2 minutes.
9Uncover and place the Pork slices on a serving platter.
10Add the Lemon Juice, Caper Juice, and Capers to the skillet.
11Stir, and spoon the sauce over the Pork.
12Top the pork with the Lemon Peel.