2 (10-ounce) pork tenderloins, cut into 1½-inch thick medallions
Lemon pepper (lots)
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 cup white wine
1 cup beef broth
2 teaspoons Dijon mustard
8 green onions, chopped
1. Season medallions well with lemon pepper.
2. Melt butter in a large skillet over medium-low heat; add medallions and brown just until juices run
clear (don’t overcook). Remove and keep warm.
3. Add Worcestershire sauce, wine, beef broth, mustard, and green onions to skillet; simmer on low a few
minutes. Return medallions to skillet and heat 1to 2 minutes.
4. Serve medallions with sauce from pan.