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.
 
 
"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)