LC: Steamed broccoli and Faux-Tay-Toes (steam cauliflower till tender; drain; mash with butter, cream cheese and salt and pepper to taste till you get a mashed potatoes texture). Regular: Serve mashed russet potatoes instead of Faux-Tay-Toes. Kosher: Use boneless skinless chicken breast meat and use vegetarian Worcestershire sauce. Gluten Free: Make sure Worcestershire sauce and Dijon mustard are gluten free.
Cut tenderloin into 8 pieces; place each piece between 2 pieces of plastic wrap or wax paper and flatten to 1/2-inch thickness; sprinkle with lemon pepper. Heat a large skillet coated with cooking spray over medium heat; cook pork for 3 to 4 minutes per side or until no longer pink and juices run clear. Transfer to a serving platter and keep warm. To the pan juices, add lemon juice, Worcestershire sauce and mustard; heat through, stirring occasionally; pour over pork and sprinkle with parsley. Serve immediately.