20-minute pork pan-fry

20-minute pork pan-fry

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(55 ratings)

Cook: 20 mins

Easy

Serves 4
Comfort food at its best

Nutrition and extra info

Nutrition:

  • kcal288
  • fat17g
  • saturates4g
  • carbs5g
  • sugars0g
  • fibre1g
  • protein30g
  • salt0.42g
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Ingredients

  • 500g pork tenderloin fillet
  • 1 tbsp plain flour
  • 2 tsp dried rosemary
    Rosemary

    Rosemary

    rose-mar-ee

    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

Method

  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
3

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
4

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
4

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

tempress's picture
4

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

farmersgirl's picture
4

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
3

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
3

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
4

Really easy and very tasty.

mezzanineuk's picture
4

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

rogerjholman's picture
4

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

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