Crispy Pork Medallions and Roasted Root Vegetables

I found this recipe in Cooking Light November 2011. This is definitely an easy, weeknight meal, and super inexpensive to make. It was my first time to eat parsnip (I actually had to google search it's picture in the grocery store), but I really enjoyed it. I hope you enjoy!

• 2 tbsp Dijon mustard
• 1 (1-lb) pork tenderloin, trimmed and cut into 8 medallions (OR thin boneless pork loin chops)
• 1/2 cup Panko
• 1 tbsp chopped fresh thyme
• 1 tbsp minced fresh parsley
• 1/8 tsp salt
• 1/8 tsp ground black pepper
• 2 tbsp olive oil

1. Preheat oven to 450
2. Rub mustard evenly over pork. 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 and swirl to coat. Add pork; saute 2 minutes or until golden brown. Turn pork. Place skillet in oven; bake at 450 for 8 minutes or until pork reaches 145. Let stand 3 minutes.

For Roasted Vegetables:

Preheat oven to 450 degrees. Combine 8 oz quartered small red potatoes, 2 thinly sliced carrots, and 2 thinly sliced parsnips in a medium bowl. Add 1 tbsp olive oil, salt and pepper to taste, and 1 minced garlic clove. Toss well to coat. Arrange vegetable mixture in casserole dish. Bake for 25-30 minutes until tender, stirring occasionally.