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chopped chives or scallions
Cut tenderloin crosswise into 8 pieces.
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.