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
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)