Herb-Infused Pork Medallions with Caramelized Parsnips

1. Sauté Parsnips and Shallots

Heat 1 tablespoon of olive oil in a large nonstick frying pan over medium-high heat. Add the parsnips, shallots, 2 teaspoons of thyme, a pinch of salt, and freshly ground pepper. Sauté the mixture for about 6 minutes, stirring occasionally until the parsnips are caramelized and tender with beautifully browned edges.

2. Cook Egg Noodles

While the parsnips are cooking, bring a large pot of salted water to a boil. Add the egg noodles and cook them until they are tender, about 7 minutes. Drain the noodles and then toss them with 1 tablespoon of olive oil, 1.5 tablespoons of thyme, a little salt, and pepper to taste.

3. Cook Pork Medallions

Season the pork medallions with salt and pepper, and lightly dredge them in flour. In the same frying pan used for the parsnips, heat the remaining tablespoon of olive oil over medium-high heat. Add the pork medallions and cook them for about 5 minutes, turning once, until they are just lightly browned and cooked through.

4. Prepare Sauce

Add the chicken broth and dry vermouth to the pan, scraping up any browned bits from the bottom. Return the parsnip mixture to the pan, along with the cooked pork and the remaining thyme. Let everything simmer together for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

5. Plate and Serve

Plate the dish by arranging the noodles on two plates, then topping them with the pork medallions and the caramelized parsnip mixture. Drizzle the sauce over everything, ensuring an even distribution of flavors. Adjust the seasoning if needed before serving.