Pork Tenderloin Diane

1 lb. pork tenderloin
2 tsp. lemon pepper
1 Tbs. butter
1 Tbs. lemon juice
1 Tbs. Worcestershire sauce
1 tsp. Dijon-style mustard
1 Tbs. minced parsley or chives

Preparation:

Cut tenderloin crosswise into eight slices, each about 1-inch thick. Place each piece of tenderloin between two pieces of plastic wrap and flatten slightly with heel of hand. Sprinkle surfaces of medallions with lemon pepper.

Heat butter in heavy skillet; cook medallions two to three minutes on each side. Remove to a serving platter and keep warm. Add lemon juice, Worcestershire sauce and mustard to skillet. Cook, stirring with pan juices until heated through.

Pour sauce over medallions, sprinkle with parsley and serve.

Yield: 3 or 4 servings