20-minute pork pan-fry

20-minute pork pan-fry

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(55 ratings)

Cook: 20 mins


Serves 4
Comfort food at its best

Nutrition and extra info


  • kcal288
  • fat17g
  • saturates4g
  • carbs5g
  • sugars0g
  • fibre1g
  • protein30g
  • salt0.42g
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  • 500g pork tenderloin fillet
  • 1 tbsp plain flour
  • 2 tsp dried rosemary



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 250g chestnut mushrooms, sliced
  • 1 fat garlic clove, finely chopped
  • 300ml vegetable stock


  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.

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Comments (56)

stonedave's picture

Really enjoyed this. added Henderson's Relish to add some extra flavour and simmered for longer to thicken the sauce

chizze024's picture

Loved this! Although I filled it out with potatoes, carrots and peas with extra garlic to make it a meal in itself. Left the sauce to reduce longer so it was slightly thicker. Would definitely recommended this!

vrog's picture

Simple and delicious. Didn't add anything but did find the sauce needed more than 5 mins to reduce to something less than watery. I wouldn't normally use chestnut mushrooms but did find they were a change in texture and flavour.

emily104's picture

saw this and thought it's everything i like, followed the instructions without adding any extras and everyone loved it, clean plates all round... delicious!!!

psamiad1's picture

I swapped half the stock for white wine, as suggested. We thoroughly enjoyed it and would agree with the description in as much as it really is 'comfort food at it's best'. Will definitely be doing again.

soupy1's picture

This was absolutly delicious .. added worcester sauce & cream with 1/2 white wine 1/2 stock. mmm

mrssanderson's picture

I changed this recipe, purely because I made it the day before I went shopping and wanted to use a few things up!

I used diced pork, 1 courgette, 2 garlic cloves, 1 white onion and shitake mushrooms, with a splash of white wine an worcester sauce. I added a little extra flour to thicken up the sauce, lovely :)

nicolaberkin's picture

This is a very tasty and delicious recipe. I was sick of paying the price for chops so wanted a recipe for tenderloin and I was not disappointed. Didn't add the wine, just used the recipe as it was. I usually serve it with oven roasted chips.

Definately worth a try!

lisaturner's picture

I really found this dish quite bland - I would try adding some additional ingredients to spice it up

zradlo's picture

how can someone say it was bland??don't they have salt and pepper?I made this the other day to use up some mushrooms and it was delicious.added some onion,used fresh rosemary-chopped up,half stock,half white wine,served with mushed potatoes and baby carrots,very nice!!

mattlees's picture

I used half wine and half stock, reduced it for 30 minutes instead of 5 to make it like a sauce instead of coloured water, too much rosemary as well, very tastey but had to be changed a bit.

lisehjones's picture

I added rice in with the stock and simmered for 10 minutes, making it an all in one meal - absolutely gorgeous!!

middle_pin2's picture

With the changes listed below, this is a 5 star meal! I cooked the pork as stated. I then fried the mushrooms with half a red onion (and cooked half pork as there were only 2 of us). I used 2 garlic cloves, and used 150ml of stock and 150 ml of white wine. I then simmered this for a while, and stirred in 75ml of double cream at the end. simmered for 5 mins. beautiful.

bluemeanie's picture

Just about as bland as it's possible to be. Even the addition of two teaspoons of Colemans mustard powder wasn't enough to pep it up. Just make a stroganoff instead.

B4kerB3th's picture

very good, my family loved it! I added red wine and it was great, going to do it again!!!!!

carolinenatasha's picture

Delicious! I added white wine and creme fraiche along with the stock. Will make this again and again.

trixyvixy's picture

I added peas to add colour and thicken the meal up a bit and this really worked. It ended up being slightly too oily but I think that was just me as everyone else really enjoyed it. Would make it again for a mid week meal.

gesiha's picture

Easy and very taste. Loved it.

timchild's picture

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.

wetday's picture

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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