Crispy Pork Tenderloins

2 tablespoons Dijon mustard

1 (1-pound) pork tenderloin, trimmed and cut into 8 medallions

1/2 cup panko crumbs

1 tablespoon chopped fresh thyme

1 tablespoon minced fresh parsley

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 tablespoons olive oil

Preheat oven to 450 degrees F.

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; saute 2 minutes or until golden brown. Turn pork. Place skillet in oven; bake for 8 minutes or until pork reaches 145 degrees F. Let stand 3 minutes.