20-minute pork pan-fry

20-minute pork pan-fry

Comfort food at its best

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Cook time

Cook 20 mins

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.
Try

Make it different

Make a more sophisticated sauce by replacing half the stock with either red or white wine.

288 kcalories, protein 30.0g, carbohydrate 5.0g, fat 17.0 g, saturated fat 4.0g, fibre 1.0g, salt 0.42 g

Recipe from Good Food magazine, March 2002.

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Latest comments and suggestions

Results 41-47

  • Binder photo stonedave

    19 March 2011

    stonedave rated and commented on this recipe

    4 stars

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

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  • Binder photo Lynsey

    11 May 2011

    Lynsey rated and commented on this recipe

    5 stars

    love this made it a couple of times, always use half and half on stock and strong red wine, find simmering for a bit longer really brings out the flavour, and add finely chopped onions when adding the pork to the oil. Will be making it again!

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  • Binder photo jenki2

    11 May 2011

    jenki2 rated and commented on this recipe

    5 stars

    Was worried that I might have had to add something to this to make it taste nice... But it was absolutely LOVELY! Really tasty! Yes the sauce is a bit watery but just used a slotted spoon, the pork was flavoursome enough! Really lovely x

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  • Binder photo Beccy

    26 May 2011

    Beccy rated and commented on this recipe

    5 stars

    Very tasty indeed !

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  • Binder photo sheils

    10 August 2011

    sheils rated and commented on this recipe

    4 stars

    Nice but a little watery

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  • Binder photo Maggie

    21 February 2012

    Maggie rated this recipe

    4 stars

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  • Binder photo evelyn-r

    27 June 2012

    evelyn-r rated and commented on this recipe

    3 stars

    Tasted good, but came out with too much thin and runny sauce, even though I added a little cornflour (after the flour) to try to recover it. If I do it again I shall reduce the stock, I think, and/or use more cornflour instead of the flour. Needs veg with it.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Cook time

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
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288 kcalories, protein 30.0g, carbohydrate 5.0g, fat 17.0 g, saturated fat 4.0g, fibre 1.0g, salt 0.42 g

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