1 lb. pork tenderloin, cut crosswise into 8 pieces
2 tsp. lemon pepper
2 tbsp. butter
2 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1 tsp. Dijon-style mustard
1 tbsp. finely chopped chives 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.
