Herb-Crusted Pork Medallions with Roasted Vegetables

Preheat oven to 425°F (220°C).

Trim the pork tenderloin of any silver skin and cut into 1-inch thick medallions. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Peel and cut 3 medium carrots and 2 medium parsnips into 1-inch chunks. Quarter the red onion and halve the baby potatoes.

In a large bowl, toss the vegetables with 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Spread the vegetables on a large baking sheet. Strip the leaves from 1 sprig each of rosemary and thyme and sprinkle over vegetables. Roast for 15 minutes.

While vegetables are roasting, prepare the herb crust. Finely chop 1 sprig each of rosemary and thyme leaves, 1/4 cup parsley, and mince 3 cloves of garlic.

In a shallow bowl, combine the chopped herbs, minced garlic, 1/2 cup panko breadcrumbs, and 1 tablespoon olive oil. Mix well.

Brush each pork medallion with 2 tablespoons dijon mustard, then press into the herb mixture to coat.

After the vegetables have roasted for 15 minutes, push them to one side of the baking sheet and place the herb-crusted pork medallions on the other side.

Return to the oven and roast for an additional 15 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender and caramelized.

Let the pork rest for 3-5 minutes before serving alongside the roasted vegetables.