Using a large mixing bowl, stir the Pork Medallions with the Mustard until well coated.
Combine Bread Crumbs, Thyme, Parsley, Rosemary and Pepper in a large bowl or gallon-size plastic bag.
Dredge pork in panko mixture making sure that each piece is coated with bread crumbs.
Add pork; sauté 3 -4 minutes or until golden brown on one side.
Flip each medallion and saute for an additional 2 minutes.
Immediately place skillet in pre-heated oven and bake for 8 minutes or until pork reaches 145°.
Remove from oven, cover and Let stand 3 minutes.
Note that there is no added salt due to the amount of salt in most Dijon Mustards