Pork Tenderloin Diane
|Pork tenderloin||1 Pound, cut crosswise into 10 pieces|
|Lemon pepper seasoning||2 Teaspoon|
|Lemon juice||2 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Dijon style mustard||1 Teaspoon|
|Finely chopped chive/Finely chopped parsley||1 Tablespoon|
|Chives||1 Teaspoon (Whole, 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.