Combine broth, peel, lemon juice, oregano, capers, cornstarch and garlic. Set aside.
Cut pork tenderloin into 1-inch slices. Season with salt and pepper.
In a large nonstick skillet heat oil over medium-high heat. Cook pork half at a time for 1-2 minutes per side or until browned. Transfer to a platter.
Reduce heat to medium. Stir chicken broth mixture; add to skillet. Cook and stir for 1 minute. Return pork and accumulated juices to skillet. Cook for 2-3 minutes or until juices run clear (160F.), turning once. Spoon sauce over pork to serve.