Pork Tenderloin Diane
|Pork tenderloin||1 Pound, cut into 8 crosswise pieces|
|Lemon pepper||2 Teaspoon|
|Lemon juice||2 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Dijon mustard||1 Teaspoon|
|Minced parsley/Minced chives||1 Tablespoon|
Pound each tenderloin slice with meat mallet to 1-inch thickness; sprinkle with lemon pepper.
Heat butter in heavy skillet; cook tenderloin medallions 3 to 4 minutes on each side or until fork-tender.
Remove medallions to serving platter; keep warm.
Add lemon juice, Worcestershire sauce and mustard to pan juices in skillet.
Cook until heated through.
Pour sauce over medallions and sprinkle with parsley; serve.