20-minute pork pan-fry

20-minute pork pan-fry

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(60 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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11th May, 2011
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!
19th Mar, 2011
Really enjoyed this. added Henderson's Relish to add some extra flavour and simmered for longer to thicken the sauce
5th Mar, 2011
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!
22nd Jan, 2011
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.
19th Oct, 2010
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!!!
2nd Sep, 2010
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.
1st Sep, 2010
This was absolutly delicious .. added worcester sauce & cream with 1/2 white wine 1/2 stock. mmm
31st Aug, 2010
I changed this recipe, purely because I made it the day before I went shopping and wanted to use a few things up! I used diced pork, 1 courgette, 2 garlic cloves, 1 white onion and shitake mushrooms, with a splash of white wine an worcester sauce. I added a little extra flour to thicken up the sauce, lovely :)
15th Apr, 2010
This is a very tasty and delicious recipe. I was sick of paying the price for chops so wanted a recipe for tenderloin and I was not disappointed. Didn't add the wine, just used the recipe as it was. I usually serve it with oven roasted chips. Definately worth a try!
5th Apr, 2010
I really found this dish quite bland - I would try adding some additional ingredients to spice it up


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