20-minute pork pan-fry

20-minute pork pan-fry

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(57 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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julieguest
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
lizleicester
17th Nov, 2013
5.05
Used ordinary mushrooms, quartered, but otherwise followed the recipe and the result was delicious.
alibeefree
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.
macskitchen
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!
rachgal62
4th Jul, 2013
This recipe was very easy to make, and absolutely delicious. I will definitely make it again.
glenyst
27th Jun, 2012
3.05
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
10th Aug, 2011
4.05
Nice but a little watery
beccyanddave
26th May, 2011
5.05
Very tasty indeed !
jenki2
11th May, 2011
5.05
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
11th May, 2011
5.05
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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