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)

Cloggy's picture

Always add some creme fraiche at end of cooking for a nicer looking creamy sauce.

pikolet's picture

This couldn't have been quicker! All you need is a sharp knife to slice the pork and to make even less work for myself I bought pre sliced mushrooms. I only used 1 teaspoon of rosemary and still I found the taste of it a little overpowering. Next time I think I will try thyme or maybe Italian seasoning. I served it over rice and there was ample sauce to go with it.Overall a good, quick recipe the whole family enjoyed!

lizleicester's picture

Quick and easy. Used sage instead of rosemary and it was delicious. Served with noodles.

wilsok's picture

Nice - quick & easy. Also a great base to play around with if you have time!!

cshobbs's picture

Wonderfully tasty and so easy! Easily made suitable for coeliacs by using gluten free stock and flour. Will try with wine next time.

freezingspark's picture

Delicious and so easy. As suggested below, I replaced half the stock with red wine to make the sauce a bit more flavoursome and added a red onion.

Kawa9's picture

Nice, easy, quick recipe for a mid week meal I thought. Next time I will use fresh rosemary and maybe add some tarragon. I used 50:50 red wine:stock and I added another 1/4 tbsp of flour. I let the red wine bubble away first to get rid of the alcohol then added the stock. I ended up with quite a thick gravy.

Hawkester's picture

Just so you know, letting it bubble won't really remove the alcohol.

whitwoo's picture

Really loved this. Added sliced red onion after pork but 5 mins before the mushrooms and added a little more flour before the stock which thickened it beautifully. Slicing the pork thinly made it go further and myself, my husband and 2 very hungry teenage boys had plenty. I used 50/50 stock to red wine adding an extra 100 ml to make extra gravy to go with mash - winner all round, thank you :)

doddy's picture

Really enjoyed this dinner, was quick and easy to make. I added onions and red pepper to mine and used 100ml red wine with 200ml veg stock. Sauce reduced down to a nicely. Will definitely be making again.

julieguest's picture

very nice, the taste reminded me so much of stuffing, I love stuffing so was good for me, I add an onion same time as frying the mushrooms and use 200 ml of stock which did reduce after around 20 minutes

lizleicester's picture

Used ordinary mushrooms, quartered, but otherwise followed the recipe and the result was delicious.

alibeefree's picture

Very nice, very easy, I added onions as was suggested, I took heed of the comments about it being watery and was cautious with the stock, but I found it needed all of it, maybe others were just not adding enough flour. This is on our list of favourites I think, although I thinkk next time I will use chicken stock for a wee bit more ooomph.

macskitchen's picture

Didn't have any garlic, so used 1tbsp garlic granules in the bag with the flour, pork and rosemary. This was an unqualified success, clean plates all round!

rachgal62's picture

This recipe was very easy to make, and absolutely delicious. I will definitely make it again.

glenyst's picture

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.

sheils50's picture

Nice but a little watery

beccyanddave's picture

Very tasty indeed !

jenki2's picture

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

flinz84's picture

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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