Pork Tenderloin Diane

My sister Sheila first served me this dish a few years ago, and I fell in love with it! I now make it often. It's easy, inexpensive and delicious!  (Serves 2-4)
Ingredients:
1 lb Pork Tenderloin, cut cross-wise into 8 pieces
2 tsp Lemon Pepper
2 tblsp Butter
2 tblsp Lemon juice
1 tblsp Worcestershire sauce
1 tsp Dijon Mustard
1 tblsp chopped Parsley or Chives

Directions:
Press out each tenderloin piece into a 1-inch thick medallion. Sprinkle the surfaces with lemon pepper.
Melt butter in a lg heavy skillet over med heat. Add medallions and cook 3-4 mins on each side. Remove to a serving platter and keep warm.
Add the lemon juice, Worcestershire and mustard to he pan juices in the skillet. Cook, stirring, until heated thru. Pour the sauce over the medallions. Garnish with parsley or chives. 

Note: I always double the sauce recipe, as we like to have extra for our mashed potatoes!