• 1 pound pork tenderloin, cut crosswise into 8 pieces
• 2 teaspoon lemon pepper, seasoning
• 2 tablespoon butter
• 2 tablespoon lemon juice
• 1 tablespoon worcestershire sauce
• 1 teaspoon dijon mustard
• 1 tablespoon chives, parsley finely chopped
• 1 chives, whole 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 or a bit of parsley. Serve with vegetables.

Submitted by admin.