20-minute pork pan-fry

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1. Coat the pork: Cut the pork diagonally into finger-thick slices. Tip the flour and rosemary into a large plastic food bag, add some salt and pepper and the pork, and toss until the meat is well coated.
2. Start cooking: Heat 2 tablespoons of the oil in a large wide frying pan. Add the pork and fry for about 3-4 minutes until nicely browned on both sides, turning once. Remove from the pan.
3. Fry the mushrooms: Heat the remaining oil in the pan, tip in the mushrooms and fry until they start to soften, about 2 minutes. Sprinkle in the garlic and return the pork to the pan with any flour left in the bag. Stir in the stock and bring to the boil. Simmer for 5 minutes or until the pork is cooked.

Make it different

Make a more sophisticated sauce by replacing half the stock with either red or white wine.

288 kcalories, protein 30g, carbohydrate 5g, fat 17 g, saturated fat 4g, fibre 1g, salt 0.42 g

"I love pork, and the taste was great. It was also so quick and easy, and the children really enjoyed it."

Latest comments and suggestions

• Pamela

  31 October 2007

  Pamela rated this recipe

  

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• roger

  10 November 2007

  roger rated and commented on this recipe

  

  added red wine and a handful of cashew nuts . this gave it a nice texture. enjoyed it

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• Niall

  09 December 2007

  Niall rated and commented on this recipe

  

  Added some red wine vinegar just after putting the mushrooms in. Stroke of genius, that was...

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• Clairet

  04 January 2008

  Clairet rated and commented on this recipe

  

  very tasty

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• di

  30 January 2008

  di rated and commented on this recipe

  

  Really easy and very tasty.

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• debdooblah

  12 February 2008

  debdooblah rated this recipe

  

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• Caraline

  22 February 2008

  Caraline commented on this recipe

  Despite adding red wine to pep this up a bit we did not like it at all.

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• Nona

  12 March 2008

  Nona rated and commented on this recipe

  

  Bland without additions such as Worcester sauce, 2 tsp sugar and a large tbsp creme fraiche. Scrummy with the extras.

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• Rich

  21 March 2008

  Rich commented on this recipe

  I have note made this yet, but I would think about adding a bit of cream or butter beans or other kind of pulses.

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• Susan

  25 April 2008

  Susan rated and commented on this recipe

  

  nice enough taste (added red wine) but perhaps too watery for my liking.

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• Farmersgirl

  02 May 2008

  Farmersgirl rated and commented on this recipe

  

  Love this recipe, didn't find it bland at all. I also told my 19 year old son about it and he made it just from instructions over the phone,he enjoyed it too.

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• tempress

  15 May 2008

  tempress commented on this recipe

  picture looked too ugly. so,added carrots and potatoes, it was delicious!!

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• tempress

  15 May 2008

  tempress rated and commented on this recipe

  

  forgot to give it 4 stars...and i didnt find it bland at all

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• recipes

  02 June 2008

  recipes rated and commented on this recipe

  

  I always do this when at a loose end - is always good, but I do add in creme fraiche at the end, plus some white wine while cooking, to create a sort of stroganoff. Lovely with tagliatelle

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• shirley ann

  21 August 2008

  shirley ann commented on this recipe

  Imade this recipe, and it went down a treat with the family, will make this again

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• CazStanley

  23 September 2008

  CazStanley rated and commented on this recipe

  

  It was ok, but won't rush to make it again. Added red wine which probably helped a bit.

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• yumyum

  13 November 2008

  yumyum commented on this recipe

  I replaced half the stock with a Pinot Grigrio, used fresh rosemary rather than dried and following others' advice here, added a dollop of creme fraiche. It was alright, I think it would gain from a longer time simmering and absorbing the flavours.

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Ingredients

• 500g pork tenderloins fillet
• 1 tbsp plain flour
• 2 tsp dried rosemary
• 3 tbsp olive oil
• 250g chestnut mushrooms , sliced
• 1 fat garlic clove , finely chopped
• 300ml vegetable stock

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Serves 4

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Ingredients

• 500g pork tenderloins fillet
• 1 tbsp plain flour
• 2 tsp dried rosemary
• 3 tbsp olive oil
• 250g chestnut mushrooms , sliced
• 1 fat garlic clove , finely chopped
• 300ml vegetable stock

288 kcalories, protein 30g, carbohydrate 5g, fat 17 g, saturated fat 4g, fibre 1g, salt 0.42 g

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