Press each tenderloin piece into 1 inch thickmedallion; 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. Poursauce over medallions; sprinkle with chopped chives.

Garnish with whole chives or a bit of parsley.

Serve with vegetables.