1 lb. fresh pork tenderloin, cut in 8 crosswise pieces
2 tsp. lemon pepper seasoning
2 tbsp. butter
6 tsp. lemon juice
1 tbsp. Worcestershire sauce
1 tsp. Dijon-style mustard
1 tbsp. fresh minced parsley

Press each tenderloin to 1-inch thickness. Sprinkle with lemon pepper. Heat butter in skillet and cook slices 3-4 minutes on each side. Remove to platter. In skillet, combine lemon juice, Worcestershire sauce and mustard. Cook, stirring with pan juices until heated through. Pour sauce over meat. Sprinkle with parsley.