Preheat oven to 450 degrees F
Chop the new potatoes, bell pepper, zucchini, and mushrroms.
Place in a large bowl
Add olive oil italian seasoning, garlic powder, and salt. Toss all ingredient to coat and spread evenly in a baking pan.
Bake for 25 minutes, stirring once halfway through the baking time, until vegetables are tender and lightly browned.
Add dijon mustard to a mixing bowl
Slice the pork tenderloin into medallions and ad to the bowl.
Toss well to evenly coat all the medallions
In a seperate ixing bowl combine panko, thyme, parsley, rosemary, salt, and pepper
Dredge pork in the panko mixture until completely covered.
Heat a large nonstick skillet over medium high heat. Add oil to the pan swirl to coat
Add pork and cook for 2 minutes per side or until golden brown.
Transfer medallions to a parchment-lined baking sheet.
Bake in the oven for 10 minutes or until pork reaches 145 degrees
Serve and enjoy.
