Recipe modified from http://www.cookinglight.com/food/everyday-menus/quick-easy-pork-recipes/crispy-pork-medallions-recipe
Makes 4 servings (serving size:  2 medallions and ¾ cup of vegetables)

• Crispy Pork Medallions
• 2 Tbsp. Dijon mustard
• 1 (1-pound) pork tenderloin, trimmed and cut into 8 medallions
• 1/2 cup panko (Japanese breadcrumbs)
• 1 Tbsp. chopped fresh thyme
• 1 Tbsp. minced fresh parsley
• 1/8 tsp.salt
• 1/8 tsp.freshly ground black pepper
• 2 Tbsp. extra-virgin olive oil
• Roasted Root Vegetables
• 8 oz. small red potatoes, quartered
• 2 carrots, thinly sliced
• 2 parsnips, thinly sliced
• 1 Tbsp.olive oil
• 1/8 tsp.salt
• 1/8 tsp.freshly ground black pepper
• 1 minced garlic clove

Directions

1. Preheat oven to 450°.
2. Combine red potatoes, carrots, and parsnips in a medium bowl. Add olive oil, salt, freshly ground black pepper, and garlic; toss well to coat. Line a baking sheet with aluminum foil and fill with vegetable mixture. Bake at 450° for 28 minutes, stirring after 10 minutes.
3. While vegetables are cooking, rub mustard evenly over pork medallions. Combine panko, thyme, parsley, salt, and pepper in a large bowl. Dredge pork in panko mixture.
4. eat a large ovenproof skillet (cast iron works well) over medium-high heat. Add oil to pan; swirl to coat. Add pork; sauté two minutes or until golden brown. Turn pork. Place skillet in oven; bake at 450° for eight minutes or until pork reaches 145°. Let stand three minutes.