To prepare, trim fat from tenderloin. Cut tenderloin into 1/2-inch thick slices; place slices between 2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness, using a meat mallet or rolling pin.
Combine flour, salt, and pepper in a large heavy-duty, zip-top plastic bag, add pork slices. Seal bag and shake until pork is coated.
In a large nonstick skillet (coat with cooking spray) add 1 teaspoon oil, and place over medium-high heat until hot. Add half of pork slices; cook 2 minutes on each side or until browned. Transfer to a serving plate; keep warm. Repeat procedure with remaining 1 teaspoon oil and pork slices, remove skillet from heat.
Add lemon juice, water and capers to skillet; bring to a boil. Pour mixture over pork slices, sprinkle with parsley.