1 whole pork tenderloin, cut into 8 crosswise pieces
2 teaspoons lemon pepper
1 tablespoon butter
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon-style mustard
1 tablespoon minced parsley place each piece of tenderloin between
2 pieces of plastic wrap.
Flatten slightly with heel of hand. Sprinkle surfaces of pork with lemon pepper. Heat butter in heavy nonstick skillet; brown pork evenly, about 3-4 minutes on each side. Remove 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.
Nothing could be easier -- or more elegant -- than this french preparation for sauteed steak, borrowed here for pork tenderloin.
Quickly sauteed filet medallions are finished with a Worcestershire sauce and mustard pan sauce. If it's a special occasion, pair with truffled mashed potatoes and steamed asparagus. If it's Wednesday night, mashed potatoes and green peas with fit the bill. Add a green salad with vinaigrette and warm dinner rolls.