Ingredients

1 pound pork tenderloin
1 Tbsp. lemon pepper
2 Tbsp. butter
2 Tbsp. lemon juice
1 Tbsp. worcestershire sauce
1 tsp. dijon mustard
1 Tbsp. parsley; fresh, minced

Cooking Instructions

Cut tenderloin into eight pieces; place each piece between two pieces of plastic wrap or waxed paper and flatten to 1/2-inch thickness. Sprinkle with lemon pepper. Melt butter in a large skillet over medium heat; cook pork for 3-4 minutes on each side or until no longer pink and juices run clear. Remove to a serving platter and keep warm. To the pan juices, add lemon juice, Worcestershire sauce and mustard; heat through, stirring occasionally. Pour over the pork
 
 
"Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)