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)

sanjasavic's picture

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!!

chanelu's picture

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.

cazstanley's picture

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

arniedodd's picture

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

dylanski's picture

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

tempress's picture

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

tempress's picture

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

farmersgirl's picture

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.

zuzie_q's picture

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

richowl's picture

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

homemadesoup's picture

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

caralinec's picture

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

dibenn's picture

Really easy and very tasty.

mezzanineuk's picture

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

rogerjholman's picture

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


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