1 lb. pork tenderloin, cut into 8 pieces diagonally
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

Press each tenderloin slice to a 1 inch thickness. Sprinkle surfaces of medallions with lemon pepper. Heat butter in a heavy skillet, cook medallions 3 to 4 minutes on each side. Remove to serving platter and keep warm.

Add lemon juice and Worcestershire sauce and mustard to skillet. Cook, stirring with pan juices, until heated through. Pour sauce over medallions. Sprinkle with parsley and serve. Makes four servings.