20-minute pork pan-fry

20-minute pork pan-fry

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(45 ratings)

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Cooking time

Cook: 20 mins

Skill level

Easy

Servings

Serves 4

Comfort food at its best

Nutrition and extra info

Nutrition info

Nutrition

kcalories
288
protein
30g
carbs
5g
fat
17g
saturates
4g
fibre
1g
sugar
0g
salt
0.42g

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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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.

Recipe from Good Food magazine, March 2002

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Comments

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freezingspark's picture
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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
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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.

whitwoo's picture
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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
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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
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Nice but a little watery

beccyanddave's picture
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Very tasty indeed !

jenki2's picture
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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
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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!

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

chizze024's picture
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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
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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
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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
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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
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This was absolutly delicious .. added worcester sauce & cream with 1/2 white wine 1/2 stock. mmm

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