1. Cut pork tenderloin crosswise into 2-inch-wide medallions. Press lightly to flatten. 2. Heat olive oil in a large nonstick skillet over medium heat. Place pork medallions in the skillet and cook for 8 to 10 minutes, turning once. Remove and season to taste with salt and pepper. Set aside. 3. In the same skillet, cook onion and garlic until tender. Add beans, corn and salsa; bring to a simmer. Return pork to the skillet and cook for 5 to 7 minutes, or until heated through. 4. Prepare Chipotle Cream: Combine sour cream and chipotle peppers. 5. Serve cassoulet with Chipotle cream, garnished with cilantro and lime wedges. Makes 4 servings.