10 minutes prep, 10 minutes cook

• 1 Supreme Tender® 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 parsley, minced

Place each piece of tenderloin between 2 pieces of plastic wrap. Flatten slightly with heel of hand; remove pork from plastic wrap. 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.

Serves 4

If it is a special occasion, pair with truffled mashed potatoes and steamed asparagus. If it is Wednesday night, mashed potatoes and green peas will fit the bill. Add a green salad with vinaigrette and warm dinner rolls.