Peel, trim, and cut carrot into 1/4" pieces at an angle.

Peel and cut turnip into 3/4" dice.

Mince chives.

Place carrot and turnip on prepared baking sheet and toss with honey, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer and roast in hot oven until slightly charred and tender, 18-20 minutes.

While vegetables roast, prepare medallions.

Pat pork tenderloin dry.

On a separate cutting board, slice pork tenderloin into 3/4"-thick medallions. Season both sides with half the coffee rub (reserve remaining for sauce) and 1/2 tsp. salt.

Heat 2 tsp. olive oil in a large non-stick pan over medium heat.

Add pork medallions to hot pan and cook until pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.

Remove medallions to a plate.

Reserve pan; no need to wipe clean.

Return pan used to cook pork to medium-high heat. Add 1/4 cup water, demi-glace, Dijon, remaining coffee rub, and a pinch of salt to hot pan.

Stir occasionally until thick enough to coat the back of a spoon, 2-4 minutes.

Remove from burner.

Plate dish as pictured on front of card, garnishing vegetables with chives and spooning sauce over pork medallions. Bon appétit!