Step 1: Prepare the vegetables. Peel and chop potatoes, carrots, parsnips, and onion into small, uniform pieces (about 1.5 cm cubes) to ensure even cooking. Mince the garlic and chop fresh rosemary and thyme. (8 minutes)

Step 2: Heat 10 ml of olive oil in a large skillet or frying pan over medium-high heat. Add the chopped potatoes, carrots, parsnips, and onion. Sauté for 6 minutes, stirring occasionally, until they start to tenderize and lightly brown. Add minced garlic for the last 1 minute of cooking. Season with salt and black pepper. Transfer the sautéed vegetables to a plate and keep warm. (6 minutes)

Step 3: While vegetables cook, slice the pork tenderloin into 2.5 cm thick medallions. Season generously with salt, black pepper, chopped rosemary, and thyme. (5 minutes, concurrent with veggie cook)

Step 4: Add the remaining 10 ml of olive oil to the same pan and increase the heat to high. Once hot, add the pork medallions. Sear for 2-3 minutes per side until golden brown and cooked through (internal temperature of 63°C/145°F). (6 minutes)

Step 5: Remove pork from the pan. Deglaze the pan by pouring in the vegetable broth, scraping up any browned bits from the bottom of the pan with a spatula. Simmer for 1 minute until slightly reduced. (1 minute)