Herb-Crusted Pork Medallions - cooking recipe

Ingredients

1 (1 1/2 pound) pork tenderloin, silver skin removed, cut into 2-inch medallions
salt to taste
2 tablespoons Dijon mustard
1 tablespoon minced fresh rosemary, or more as needed
1 tablespoon minced fresh thyme, or more as needed
1 tablespoon avocado oil
1 pound sliced fresh mushrooms
salt and ground black pepper to taste
1 1/2 cups bone broth
2 tablespoons balsamic vinegar
1 tablespoon cassava flour (such as Otto's)

Preparation

Season pork medallions with salt. Brush Dijon mustard around the sides of each medallion. Roll in rosemary and thyme until mustard is covered.
Heat avocado oil in a large skillet over medium-high heat. Add medallions; cook until browned, about 3 minutes. Flip with tongs. Cook until second side is browned, about 3 minutes more. Reduce heat; arrange mushrooms around medallions. Season with salt and pepper.
Whisk bone broth, balsamic vinegar, and cassava flour together in a bowl until smooth. Pour over and around mushrooms; stir with a wooden spoon to distribute evenly. Simmer, stirring occasionally, until pork is no longer pink in the center and sauce thickens up, about 8 minutes.