Panko Pork Tenderloin with Mushroom Gravy

2 pounds pork tenderloin1 cup all-purpose flour4 eggs3 cups panko (Japanese bread crumbs)2 tablespoons "house" seasoning (see note)4 cups water2 ounces dried mushrooms (not shiitake)1 tablespoon powdered beef base1 tablespoon powdered chicken base2 tablespoons unsalted butter8 ounces white button mushrooms, sliced3 tablespoons corn starch3 tablespoons cold waterOil or shortening for fryingSlice pork tenderloin in eight pieces; pound pieces until 3 to 4 inches in diameter.Place eggs, panko and flour, in separate bowls. Season pork with seasoning blend and add a little to the flour and mix. Dredge pork in flour, dip in egg and then into panko, patting. If time permits, place patties on plate, cover with plastic wrap and refrigerate a couple of hours for improved taste.To cook, heat 1/2 inch cooking oil in skillet over medium high until a piece of breading dropped in sizzles rapidly. Cook patties in batches, turning frequently, until golden brown and cooked through, about 3 minutes per side. Don't crowd the pan. Add more oil if necessary, but bring pan back to temperature before cooking. Remove patties to platter and keep warm.For the gravy: Bring 4 cups of water to a boil; rinse dried mushrooms and strain. Put mushrooms, beef and chicken bases into boiling water and reduce to simmer and cook 30 minutes.While simmering, melt butter in fry pan until foamy. Add sliced button mushrooms. Season with salt and pepper. Cook until all water has evaporated and mushrooms brown slightly. Leave in pan. When dried mushrooms are done simmering remove with slotted spoon to cutting board and coarsely chop.Bring beef and chicken mixture to a boil. Mix corn starch with cold water and add to pot, cooking until thickened, about 1 minute. Taste and adjust seasoning. Stir in sautéed mushrooms and dried mushrooms.To serve, ladle gravy onto plate, top with pork patties. Serve with mashed potatoes, buttered corn and a Pilsner Urquell.Serves four.Cook's note: House seasoning is equal parts granulated garlic, granulated onion and salt. Nutrition values per serving: 433 calories, 23 g fat (5 g saturated), 24 g carbohydrates, 2 g fiber, 31 g protein, 135 mg cholesterol, 1,187 mg sodium.