Pork Tenderloin Diane

1 pound pork tenderloin, cut crosswise into 1-inch medallions

2 teaspoons lemon-pepper seasoning

2 tablespoons butter

2 tablespoons lemon juice

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 tablespoon dried chopped chives (or double the amount fresh, if you have

them)



Cook medallions in butter, about 4 minutes on each side. Remove to a serving platter; keep warm. To pan juices, add lemon juice, Worcestershire and mustard. Cook, stirring until heated through. Pour sauce over cooked medallions; garnish with chives.

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