20-minute pork pan-fry

20-minute pork pan-fry

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(61 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, questions and tips

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6th Jan, 2014
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.
19th Nov, 2013
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
17th Nov, 2013
Used ordinary mushrooms, quartered, but otherwise followed the recipe and the result was delicious.
22nd Oct, 2013
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.
20th Sep, 2013
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!
4th Jul, 2013
This recipe was very easy to make, and absolutely delicious. I will definitely make it again.
27th Jun, 2012
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.
10th Aug, 2011
Nice but a little watery
26th May, 2011
Very tasty indeed !
11th May, 2011
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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