Pork Tenderloin Diane

1 whole pork tenderloin (1 to 1-1/2 lb)

1 tablespoon lemon juice

1 teaspoon Dijon style mustard

2 teaspoons lemon pepper

1 tablespoon Worcestershire sauce

Cut tenderloin cross-wise into 8 pieces.  Place each piece between 1 piece of plastic wrap.  Flatten slightly with heel of hand.  Sprinkle surface of pork with lemon pepper.  Heat 1 tablespoon oil in heavy nonstick skillet, brown pork evenly, 3 - 4 minutes per side.  Remove pork to serving platter and keep warm.  Add next three ingredients to pan, cook stirring with pan juices until heated through.  Pour sauce over medallions and serve.