1 Pork tenderloin cut into 3/4" thick medallions.
6-8 sliced cremini mushrooms
1 onion sliced
Cornstarch
Salt and pepper for seasoning
Salt for brine
2 cups chicken or mushroom broth
Oil
Butter
Brine pork medallions in a quick salt brine for 1-4 hours
Remove from brine, pat dry with paper towels and season with salt and pepper (easy on the salt though since they were brined)
Dredge pork in cornstarch
In big frying pan, preferably cast iron, brown seasoned and dredged pork medallions in some oil, but don't cook through. Make sure pan is hot enough to brown nicely. Need enough oil so no cornstarch stays dry
Remove pork to plate or pan and hold in a 250 degree oven
Brown and caramelize onion and brown mushrooms in pan
Add broth and turn up heat so it starts to simmer and reduce, add pork back in, the residual cornstarch in pan and coating on the pork will thicken. Turn pork several times to baste. Turn off heat when gravy is right consistency. Add a tablespoon of butter and/or cream to finish sauce
Serve with pasta, or rice or nothing.
