This cooks quickly and is delicious. Serve with some veggies, and some broiled potatoes and you have dinner!

1 lb. pork tenderloin, cut crosswise into 1-inch medallions
2 tsp. lemon-pepper seasoning
2 Tbsp. butter
2 Tbsp. lemon juice
1 Tbsp. Worcestershire sauce
1 tsp. Dijon mustard
1 Tbsp. 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.