• 8 pork loin medallions
• 2 tsp. lemon pepper
• 1 Tbs. unsalted butter
• 1 Tbs. lemon juice
• 1 Tbs. Worcestershire sauce
• 1 tsp. Dijon mustard
• 1 Tbs. fresh parsley or chives, minced

Sprinkle surfaces of medallions with lemon pepper. Place each piece of tenderloin between 2 pieces of plastic wrap. Flatten slightly with heel of hand. Melt butter in a heavy nonstick skillet over medium high heat. Sauté tenderloin medallions 3-4 minutes per side. Transfer to a serving platter and keep warm. Add remaining ingredients to skillet. Cook, stirring with pan juices, until heated through. Serve sauce over medallions.

Per serving: calories 264, fat 11.3g, 40% calories from fat, cholesterol 112mg, protein 36.7g, carbohydrates 1.4g, fiber 0.1g, sugar 0.3g, sodium 268mg, diet points 6.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 1.7, Sugar: 0.0, Very lean meat protein: 5.0

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The recommended wines are: Pinot Blanc, Cabernet Sauvignon, or Chardonnay.