Recipe: <!-- -->Pork Tenderloin with Lemon, Capers and Olives<!-- -->

Ingredients

• 1 (1 1/2 to 2 pound) pork tenderloin
• 1/2 cup buttermilk
• 1 cup all-purpose flour
• 1 1/2 teaspoons fine sea salt, divided
• 5 eggs
• 3/4 cup grated Pecorino Romano, divided
• 2 cups dry Italian bread crumbs
• 1 tablespoon chopped fresh oregano
• 1/2 cup canola oil
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• 1 tablespoon drained capers
• 1/4 cup sliced mixed olives
• 1/3 cup white wine
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh flat-leaf parsley
• Ground black pepper, to taste
• 1/3 cup cold butter, cut into small pieces
• 1 small lemon, thinly sliced and seeded