1 lb. pork tenderloin, cut into 8 crosswise pieces
2 tsp. lemon pepper
2 tbsp. butter
2 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1 tsp. Dijon-style 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 heavy skillet; cook slices 3-4 minutes on each side. Remove them to warm platter; 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. Serves 4.