Fresh pork tenderloin, cut into 8 pieces
2 tsp. lemon pepper
2 tbsp. lemon juice
1 tsp. Dijon style mustard
2 tbsp. butter
1 tbsp. Worcestershire sauce
1 tbsp. minced parsley

Press each tenderloin slice to 1 inch thickness. Sprinkle surfaces of medallions with lemon pepper. Heat butter in heavy skillet, cook tenderloin medallions 3-4 minutes on each side. Remove to serving platter and keep warm. Add lemon juice, Worcestershire sauce and mustard to skillet. Cook, stirring with pan juices, until heated through. Pour sauce over medallions, sprinkle with parsley and serve.