To make the Tomato Caper Relish
Squeeze all the juice from the lemon straining seeds and combine all other ingredients for Tomato Caper Relish in a bowl and set aside.
To make the Lemon Cream
Place the olive oil into a sauce pan over medium heat. Add onions, garlic and fennel. Reduce heat and allow to sweat for a few minutes but do not allow to color. Deglaze with the chicken stock and heavy cream. Reduce by half. Rinse the Moroccan lemon to remove the salt water brine and blanch to remove last bits of salt and slice thin. Place all ingredients into blender along with preserved lemons and puree until smooth. Strain through a chinois or fine meshed strainer and reserve.
To make the Pork
Make the Lemon Cream and Tomato Caper Relish. Set aside. Place the flour, dried parsley, ground cumin, ground corriander, ground pepper, garlic powder, and kosher salt in a wide bowl or pie plate and mix together. Combine the heavy cream, grated parmesan and eggs in a wide shallow bowl or pie plate and mix well. Cut pork loin into 8 pcs. approximately 4 oz each and pound thin (3/8 inch) between 2 layers of wax paper.
Heat large skillet over medium high heat and place 1 cup of pomace olive oil into skillet.Coat the pork well with seasoned flour. Knock off excess flour from pork medallions and dredge into egg batter. Place each piece into skillet and brown well on both sides. Remove from pan and keep warm. Pour off excess olive oil and reduce heat. Add Lemon Cream to deglaze the pan. Add sun dried tomatoes and pasta after 2 minutes of simmering. To serve, place about 4 oz. of pasta and 2 pork medallions on the plate and spoon some tomato caper relish on the top. Sprinkle chopped parsley around edges and add pecorino shavings if desired.