Pork Cutlets With Pan-Roasted Tomatoes

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1 pork tenderloin (1 pound)

1/2 cup all-purpose flour

2 eggs

1/4 cup fresh flat-leaf parsley

1 cup dry bread crumbs

2 1/2 tablespoons kosher salt

1/2 teaspoon black pepper

5 tablespoons olive oil

8 Roma (plum) tomatoes

2 tablespoons balsamic vinegar

1 tablespoon fresh thyme

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