Soak peppercorns in water for 30 minutes, then drain. Lightly coat tenderloin medallions in flour and sauté in non-stick pan with 1 tablespoon vegetable oil until lightly browned. Sprinkle medallions with crushed dill weed and thyme. Cover, cook on low heat while preparing sauce. Combine orange juice, mustard, honey, and soaked peppercorns. Coat medallions with sauce and cook on low heat for 20 minutes longer. Turn medallions to glaze with sauce. Serve hot garnished with parsley and orange slices.