1 lb Pork tenderloin, cut
-crosswise into 8 pieces
2 ts Lemon pepper
2 tb Butter
2 tb Lemon juice
1 tb Worcestershire sauce
1 ts Dijon-style mustard
1 tb Finely chopped chives or
-parsley
-Whole chives for garnish

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.