20-minute pork pan-fry

20-minute pork pan-fry

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(60 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, questions and tips

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clairella1972
15th Nov, 2017
5.05
Quick, easy and tasty. I always reduce the amount of rosemary and sometimes the stock depending what I am serving it with.
Cloggy
24th Oct, 2016
3.8
Always add some creme fraiche at end of cooking for a nicer looking creamy sauce.
pikolet's picture
pikolet
4th Sep, 2015
3.8
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
14th Mar, 2015
5.05
Quick and easy. Used sage instead of rosemary and it was delicious. Served with noodles.
FrauKitKat
8th Mar, 2015
3.8
Nice - quick & easy. Also a great base to play around with if you have time!!
cshobbs
27th Sep, 2014
5.05
Wonderfully tasty and so easy! Easily made suitable for coeliacs by using gluten free stock and flour. Will try with wine next time.
freezingspark
20th Aug, 2014
5.05
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
4th Aug, 2014
3.8
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
25th Nov, 2014
Just so you know, letting it bubble won't really remove the alcohol.
whitwoo
23rd Feb, 2014
5.05
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 :)

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