1 lb. pork tenderloin medallions, cut into 1 inch thick pieces
2 tbsp. butter
1 tbsp. Worcestershire sauce
1 tbsp. chopped chives
2 tbsp. lemon juice
2 tsp. lemon pepper
1 tsp. Dijon style mustard

Pound each tenderloin to 1 inch thickness. Sprinkle surfaces of medallions with lemon pepper. Heat butter in heavy skillet. Cook medallions 3 to 4 minutes on each side. Remove to warm serving platter. Add lemon juice, Worcestershire sauce and mustard to skillet. Cook with pan juices until heated. Pour sauce over medallions. Sprinkle with chives.