1pound pork tenderloin cut crosswise into 1-inch medallions
2teaspoons lemon-pepper seasoning
2tablespoons butter
2tablespoons lemon juice
1tablespoon Worcestershire sauce
1teaspoon Dijon mustard
1tablespoon dried chopped chives (or double the amount fresh, if you have
Instructions
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.