20-minute pork pan-fry

20-minute pork pan-fry

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(59 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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stonedave
19th Mar, 2011
4.05
Really enjoyed this. added Henderson's Relish to add some extra flavour and simmered for longer to thicken the sauce
chizze024
5th Mar, 2011
4.05
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!
Honeygran
22nd Jan, 2011
4.05
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.
emily104
19th Oct, 2010
4.05
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!!!
psamiad1
2nd Sep, 2010
4.05
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.
soupy1
1st Sep, 2010
5.05
This was absolutly delicious .. added worcester sauce & cream with 1/2 white wine 1/2 stock. mmm
mrssanderson
31st Aug, 2010
4.05
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 :)
nicolaberkin
15th Apr, 2010
4.05
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!
lisaturner
5th Apr, 2010
1.05
I really found this dish quite bland - I would try adding some additional ingredients to spice it up
zradlo
4th Oct, 2009
5.05
how can someone say it was bland??don't they have salt and pepper?I made this the other day to use up some mushrooms and it was delicious.added some onion,used fresh rosemary-chopped up,half stock,half white wine,served with mushed potatoes and baby carrots,very nice!!

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