1 lb. pork tenderloin, cut into 8 cross-wise pieces
2 tsp. lemon pepper
2 tbsp. butter
2 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1 tsp. Dijon mustard
1 tbsp. minced parsley or chives

Pound each tenderloin slice to 1 inch thickness. Sprinkle surfaces with lemon pepper. Heat butter in heavy skillet. Cook meat slices 3-4 minutes on each side. Remove to serving platter and keep warm.

Add lemon juice, Worcestershire and mustard to skillet. Cook, stirring with pan juices, until heated through. Pour sauce over meat and sprinkle with parsley. Makes 4 servings.