Herbed Pork Medallions

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1/2 cup(s) packed fresh flat-leaf parsley leaves

1 tablespoon(s) finely chopped fresh rosemary

1 (12-ounce) pork tenderloin

2 large carrots

1 pound(s) asparagus, ends trimmed



1 tablespoon(s) extra virgin olive oil

1 teaspoon(s) extra virgin olive oil, for pork

1 bunch(es) radishes, trimmed and cut into thin wedges

1 green onion, thinly sliced

1 package(s) (5-ounce) baby greens and herbs mix

1/4 cup(s) balsamic vinegar

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