Heat the oil in a small saucepan. Add the
shallots or onions and garlic and fry over a low heat for 3 minutes, but
do not allow to brown. Sprinkle in the flour and stir. Stir in the wine,
cook gently until the sauce is smooth and season to taste with salt and
pepper. Then remove the pan from the heat.
Heat a griddle pan or nonstick frying pan.
Add the sliced pork fillet, in batches. Cook each batch for 3 minutes on
each side and keep warm.
Add the herbs and pistachio nuts to the
sauce and heat through, stirring, for 1 minute. Serve the pork with the
sauce, garnished with lemon wedges.