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."

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Results 1-20

• 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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• sanja

  24 December 2008

  sanja commented on this recipe

  Fantastic - I changed a few things as well - along with the chestnut mushrooms I also added 150 g shiitake mushrooms, used 150 ml of veg stock and 150 ml of strong Sauvignon Blanc instead of 300 ml of stock, let it cook for about 10 mins, and added 3 huge tablespoons of creme fraiche. Finally, I stirred in a handful of finely chopped fresh parsley and that was it. Served with mixed green salads and potatoes roasted with red onion, rosemary and a splash of white wine ...it's quickly becoming our favourite!!

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• wetday

  24 February 2009

  wetday commented on this recipe

  This was easy to make, but ended up tasting so much like rosemary that it was almost medicinal. In fact, that was the only taste that you really tasted with this recipe. Beware!

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• Tim Child

  19 March 2009

  Tim Child rated and commented on this recipe

  

  We added redwine and haricot beans, and served with rice. I would say that it doesn't have enough of the sauce, 500ml would have been better.

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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

Preparation and cooking times

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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