1pound pork tenderloin cut crosswise into 1-inch medallions
2teaspoons lemon-pepper seasoning
2tablespoons lemon juice
1tablespoon Worcestershire sauce
1teaspoon Dijon mustard
1tablespoon dried chopped chives (or double the amount fresh, if you have
Cook medallions in butter, about 4 minutes on each side. Remove to a serving platter; keep warm. To pan juices, add lemon juice, Worcestershire and mustard. Cook, stirring until heated through. Pour sauce over cooked medallions; garnish with chives.