Press each tenderloin piece into 1 inch thick medallion; sprinkle surfaces with lemon pepper. Melt butter in large heavy skillet over medium heat. Add medallions; cook 3 to 4 minutes on each side. Remove pork to serving platter; keep warm. Stir lemon juice, Worcestershire sauce and mustard into pan juices in skillet. Cook, stirring, until heated through. Pour sauce over medallions; sprinkle with chopped chives. Garnish with whole chives. Serve with vegetables. Makes 5 servings.
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|Serving Size: 1 Serving (106g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 71 (46%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||11 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 71.2mg||22 %|
|Sodium 124.9mg||4 %|
|Potassium 404.2mg||11 %|
|Total Carbohydrate 1.5g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 1.2g|
|Protein 19g||27 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 156
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