Crispy Pork Medallions with Roasted Root Vegetables

Crispy this pork is not, but it is moist and very tasty. A delightful Sunday dinner option.

Crispy Pork Medallions with Roasted Root Vegetables
Courtesy of Cooking Light



Pork medallions:
2 tablespoons Dijon mustard
1 (1-pound) pork tenderloin, trimmed and cut into 8 medallions
1/2 cup panko (Japanese breadcrumbs)
1 tablespoon chopped fresh thyme
1 tablespoon minced fresh parsley
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil

Roasted root vegetables:
8 ounces quartered small red potatoes
2 thinly sliced carrots
2 thinly sliced parsnips
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced

Make the vegetables: Preheat oven to 450°F. Combine potatoes, carrots, and parsnips in a medium bowl. Add olive oil, salt, pepper, and garlic; toss well to coat. Arrange vegetable mixture on a rack placed in a broiler pan. Bake for 28 minutes, stirring after 10 minutes.

Make the pork medallions: Rub mustard evenly over pork medallions. Combine panko, thyme, parsley, salt, and pepper in a large bowl. Dredge pork in panko mixture. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork; sauté 2 minutes or until golden brown. Turn pork. Place skillet in oven with roasting vegetables; bake for 8 minutes or until pork reaches 145°F. Let stand 3 minutes.