Pork Tenderloin Diane

Pork tenderloin medallions served with a classic french sauce.

Yields:	4 servings
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Submitted by: sean

	Preparation	5 minutes
	Cooking	10 minutes
	Ready In	15 minutes

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Ingredients

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	parsley finely chopped
1	x	chives	whole for garnish

Directions

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 or a bit of parsley.

Serve with vegetables.