Heat oven to 425. On a rimmed baking sheet toss carrot parsnip 2 tsp oil 1/4 tsp salt and 1/8 tsp pepper. Roast for 15 mins. Meanwhile heat 2 tsp of remaining oil in an oven safe skillet over medium high heat. Season the pork with 1/4 tsp salt and 1/8 tsp pepper and cook until browned. 2 - 3 minutes per side. Transfer the pork to the baking sheet, nestling it among the vegetables until pork is cooked through and vegetables are tender - 6-8 minutes.