20-minute pork pan-fry
Comfort food at its best
Difficulty and servings
Serves 4
Preparation and cooking times
Cook 20 mins
- 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.
- 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.
- 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
Recipe from Good Food magazine, March 2002.
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http://www.bbcgoodfood.com/recipes/3078/
Difficulty and servings
Serves 4
Preparation and cooking times
Cook 20 mins
Great with mash
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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