Saucy Pork Medallions & Mushrooms

1 pound pork tenderloin
1 tsp. salt-free lemon pepper
vegetable cooking spray
2 tsp. margarine
2 cups fresh mushrooms, sliced
1 1/2 cups beef broth
2 tsp. brown sugar
1/4 tsp salt
2 TBS. lemon juice
2 tsp. honey mustard
1 tsp. cornstarch
1 TBS. water

4 cups hot cooked egg noodles
fresh parsley sprigs, optional

Trim fat from pork & cut crosswise into 3/4 inch thick slices. Place between two sheets of plastic wrap & flatten to 1/2 inch thickness, using meat mallet or rolling pin. Sprinkle with lemon pepper.

Coat a large nonstick skillet with cooking spray. Add margarine & place over medium high heat . Add pork & cook 3 minutes on each side. Remove from skillet & keep warm. Add mushrooms to skillet, saute 3 minutes or until tender. Add stock & next 4 ingredients. Bring to boil & cook 3 minutes. Combine cornstarch & water, stir into broth. Bring to boil, cook l minute or until thickened & bubbly, stirring constantly. Return to skillet, cook until thoroughly heated. Serve over noodles. Garnish with parsley, if desired.

Serves 4. Prep time 30 minutes. Could also serve with mashed potatoes (my family favorite) or a rice/wild rice mix.