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Pork Tenderloin Diane

Source: National Pork Producer`s Council - used with permission1 pound pork tenderloin, cut into 8 crosswise pieces
2 teaspoons lemon pepper
1 tablespoon butter
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon minced fresh chives or parsleyPlace each piece of tenderloin between 2 pieces of plastic wrap. Flatten slightly with heel of hand. Sprinkle surfaces of medallions with lemon pepper.Heat butter in heavy skillet, cook tenderloin medallions 3-4 minutes on each side. Remove medallions to serving platter; keep warm.Add lemon juice, Worcestershire sauce and mustard to skillet. Cook, stirring with pan juices, until heated through.Pour sauce over medallions, sprinkle with chives or parsley and serve.Serves 4 with 5 WW points per serving.

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