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1
Fill a large, deep nonstick skillet with salted water and bring to a boil.
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2
Add the parsley and blanch until bright green, about 1 minute.
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3
Using a slotted spoon, transfer the parsley to a plate.
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4
Add the turnips and simmer over moderately high heat until tender, about 12 minutes.
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5
Drain and transfer to the plate with the parsley.
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6
Wipe the skillet dry.
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7
Add the vegetable oil and heat until shimmering.
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8
Season the pork medallions with salt and pepper, add them to the skillet and cook over moderately high heat until richly browned, about 3 minutes per side.
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9
Transfer the medallions to a large plate.
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10
Add the soy sauce to the skillet; when it sizzles, add the stock.
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11
Boil until reduced by half, about 6 minutes.
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12
Stir in 2 tablespoons of the mustard and reduce the heat to low.
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13
Return the pork medallions and any accumulated juices to the skillet and simmer until the pork is just pink in the center, about 1 minute.
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14
Stir in the parsley and turnips and cook until just heated through.
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15
Remove from the heat and stir in the remaining 1 teaspoon of mustard.
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16
Add the butter 1 tablespoon at a time and stir until the sauce is creamy.
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17
Season with salt and pepper.
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18
Transfer the medallions to plates, spoon the sauce, parsley and turnips on top and serve.
