Slice and flatten the pork loin into ¼ inch thick medallions. Cook in a large skillet with 2 tablespoons of the olive oil. Cook on medium heat until golden on both sides. Cook in batches.
Transfer cooked meat to a pan and cover to keep warm.
Add remaining 2 tablespoons of olive oil to the skillet, sauté the whole garlic cloves until barely golden. Remove the garlic cloves and set aside. Add anchovies and red pepper flakes to the skillet. Stir until melted. Add the capers.
Add the wines and reduce by half. Add a cup of hot broth and reduce by half or until the sauce has thickened. Add the lemon slices and olives. Cook about a minute. Add the meat back to the pan to warm through. Add the chopped parsley. Add the garlic cloves if desired.