So simple and delicious, this dish can be prepared in less than 45 minutes. Serve alongside roasted green beans for even more veggie goodness. Juicy Pork Medallions with Mashed Parsnips Go to recipes By Stonyfield American Main Dishes Winter Valentine's Day EasterSo simple and delicious, this dish can be prepared in less than 45 minutes. Serve alongside roasted green beans for even more veggie goodness. Ready In: 45 minutes Level: Easy Prep: 15 minutes Cook: 30 minutes Yields: 4 Servings Print RecipeIngredients1 lb parsnips (peeled and cut into 1/2-inch pieces)1 lb Yukon gold potatoes (scrubbed and cut into 1-inch pieces)3/4 c Stonyfield Organic Plain Greek Nonfat Yogurt2 T unsalted butter (melted)3/4 t salt1/4 t black pepper1 pork tenderloin (about 1 1/4 pounds)1 T chicken grill seasoning2 T olive oil1 shallot (finely chopped)2 T flour1 1/2 c chicken brothdirectionsStep 1Place parsnips and potatoes in a large saucepan and cover with water. Bring to a boil over high heat, then reduce heat to medium and simmer, partially covered, for about 13 minutes or until tender when pierced with a knife. Drain parsnip mixture, then return to pot and cook over medium heat for 1 minute to remove any moisture.Step 2Mash parsnip mixture until smooth, then stir in 1/2 cup of the yogurt, butter, 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper until well blended. Cover and keep warm.Step 3Sprinkle pork with chicken grill seasoning. Cut pork crosswise into 1 1/2-inch-thick steaks.Step 4Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium heat. Add pork to skillet, cut-side down, and cook for about 10 to 12 minutes total, turning pieces until all sides are lightly browned and internal temperature reaches 145 degrees. Reduce heat to medium-low if pan gets too hot.Step 5Remove pork from skillet and heat remaining 1 tablespoon oil in skillet. Add shallot to pan and cook, stirring for 2 minutes. Stir in flour and cook 1 minute, stirring often. Slowly whisk in broth, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and boil for 3 minutes or until slightly thickened. Remove pan from heat and let cool 10 minutes; whisk in remaining 1/4 cup yogurt. Serve sauce with pork and parsnip mixture.