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20-minute pork pan-fry

20-minute pork pan-fry

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A star rating of 4.2 out of 5.71 ratingsRate
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  • Preparation and cooking time
    • Cook:
  • Easy
  • Serves 4

Comfort food at its best

Nutrition:
HighlightNutrientUnit
kcal288
fat17g
saturates4g
carbs5g
sugars0g
fibre1g
protein30g
low insalt0.42g
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Ingredients

  • 500g pork tenderloin 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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
MAKE IT DIFFERENT

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

Recipe from Good Food magazine, March 2002

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Overall rating

A star rating of 4.2 out of 5.71 ratings
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