- 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)
- 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.