Place each piece of tenderloin between 2 pieces of plastic wrap. Flatten slightly with heel of hand. 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.
Wine Pairing(s)
Bouchard Père & Fils 'Lez Cazatiers' Gevrey-Chambertin
Louis Jadot Charmes Chambertin Grand Cru
Dr. H. Thanisch Riesling Spätlese 'Graacher Himmelreich'
Louis Jadot Pommard Épenots
Penley Estate Chardonnay
Weber Riesling
Louis Latour Pommard
Laboure Roi Gevrey Chambertin
Schmitt Söhne Riesling Kabinett
Moselland Cat Bottle
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