1 pound pork tenderloin, cut crosswise into 8 pieces
1 teaspoons lemon pepper
2 teaspoons olive oil
1 clove garlic, minced
1/3 cup chopped onion
1 tablespoons lemon juice
1 teaspoon Worcestershire sauce
2 teaspoons Dijon-style mustard
1 tablespoon finely chopped chives


Press each tenderloin piece into 1-inch thick medallion; generously sprinkle Surfaces with lemon pepper. Place oil in skillet, swirling to coal cooking surface; place over medium heat 2 minutes. Cook and stir garlic and onion 1 minute, until glossy. Push to sides of pan; sear medallions, about 7 minutes on first side. Turn meat; spoon garlic and onion on top and add lemon juice, Worcestershire sauce and mustard. Cover with Temp Tone control open; cook until tone sounds. Reduce heat to low, close control and cook 7 minutes.

Transfer to heated serving platter; spoon any sauce from skillet over meat and sprinkle with chopped chives. Serve immediately.