1 pound pork tenderloin
2 teaspoons lemon pepper
1 tablespoon butter
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon-style mustard
1 tablespoon minced parsley or chives
Cut tenderloin crosswise into 8 slices, about 1 inch thick. Place 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 medallions 2-3 minutes on each side. Remove to a serving platter and 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 parsley and serve. Serves 3 or 4.
Thursday, January 18, 2001
