Pork Tenderloin Diane

• 1 pound pork tenderloin cut crosswise into 8 pieces
• 2 teaspoons lemon pepper seasoning
• 2 tablespoons butter
• 2 tablespoons lemon juice
• 1 tablespoon worcestershire sauce
• 1 teaspoon dijon mustard
• 1 tablespoon chives or parsley finely chopped

1. Press each tenderloin piece into 1 inch thick medallion; sprinkle surfaces with lemon pepper.
2. Melt butter in large heavy skillet over medium heat.
3. Add medallions; cook 3 to 4 minutes on each side.
4. Remove pork to serving platter; keep warm.
5. Stir lemon juice, worcestershire sauce and mustard into pan juices in skillet.
6. Cook, stirring, until heated through.
7. Pour sauce over medallions; sprinkle with chopped chives.
8. Garnish with whole chives or a bit of parsley.
9. Serve with vegetables.

pork tenderloin, lemon pepper, butter, lemon juice, worcestershire sauce, mustard, chives

Taken from recipeland.com/recipe/v/pork-tenderloin-diane-2721 (may not work)