Crispy Pork Medallions

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2 tablespoons Dijon mustard

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

1/2 cup panko (Japanese breadcrumbs)

1 tablespoon chopped fresh thyme

1 tablespoon minced fresh parsley

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

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