Cut the pork fillets into medallions
In a frying pan, heat half the butter. When it is foaming, add the pork and fry until brown, 2 minutes on either side. Season with salt and pepper. Remove the medallions from the pan and keep warm. Deglaze the pan with the wine and reduce by two-thirds. Add the stock, bring to the boil, and strain the sauce into a small pan. Add the rest of the butter and the caper fruits. Pour the caper fruit sauce over the medallions and serve.