Preparation Time: 30 minutes
1 pound Armour Trim & Tender Pork tenderloin, cut into 8 crosswise pieces
2 teaspoons lemon pepper
2 tablespoons butter
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon-style mustard
1 tablespoon minced parsley
OR
1 tablespoon chives
Servings: 4
Press each tenderloin slice to a 1-in. thickness. 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 parsley and serve.
1 pound Armour Trim & Tender Pork tenderloin, cut into 8 crosswise pieces
2 teaspoons lemon pepper
2 tablespoons butter
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon-style mustard
1 tablespoon minced parsley
OR
1 tablespoon chives
Servings: 4
Press each tenderloin slice to a 1-in. thickness. 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 parsley and serve.
