1 pound Pork tenderloin; cut crosswise into 8 pieces
2 teaspoons Lemon pepper
2 tablespoon Butter
2 tablespoon Lemon juice
1 tablespoon Worcestershire Sauce
1 teaspoon Dijon-style mustard
1 tablespoon chives; Finely chopped, or parsley
whole chives; for garnish
Press each tenderloin piece into 1 inch thick medallion; sprinkle surfaces with lemon pepper. Melt butter in large heavy skillet over medium heat. Add medallions; cook 3 to 4 minutes on each side. Remove pork to serving platter; keep warm. Stir lemon juice, Worcestershire sauce and mustard into pan juices in skillet. Cook, stirring, until heated through. Pour sauce over medallions; sprinkle with chopped chives. Garnish with whole chives. Serve with vegetables.
Makes 5 servings.