Ingredients

1 pound pork tenderloin, cut crosswise into 8 pieces
2 tsp. lemon pepper
2 Tbsp. butter
2 Tbsp. lemon juice
1 Tbsp. worcestershire sauce
1 tsp. dijon-style mustard
1 Tbsp. finely chopped chives or parsley
whole chives for garnish

Cooking Instructions

Press each tenderloin piece into 1 inch thick medallion; sprinkle surfaces with lemon pepper. Melt butter in large heavy skillet over medium heat. Add medallions; cook 3 to 4 minutes on each side. Remove pork to serving platter; keep warm. Stir lemon juice, Worcestershire sauce and mustard into pan juices in skillet. Cook, stirring, until heated through. Pour sauce over medallions; sprinkle with chopped chives. Garnish with whole chives. Serve with vegetables. Makes 5 servings.
 
 
For the mountains may depart and the hills be removed, but my steadfast love shall not depart from you, and my covenant of peace shall not be removed,? says the Lord, who has compassion on you.(Isaiah 54:10)