Pork Tenderloin Diane

1 lb. pork tenderloin
2 tsp. lemon pepper
1 Tbsp. each, butter and lemon juice
1 Tbsp. Worcestershire sauce
1 tsp. Dijon mustard
1 Tbsp. minced parsley

Cut tenderloin crosswise into 8 slices, about 1 inch thick. Place each piece between 2 pieces of plastic wrap. Flatten with heel of hand. Sprinkle with lemon pepper. Heat butter in heavy skillet; cook medallions 2 to 3 minutes on each side. Keep warm on platter. 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.