Name: 20-minute pork pan-fry
Total time: 20 min
Yield: 4
Cuisine: British
Ingredients: 500g pork tenderloin fillet; 1 tbsp plain flour; 2 tsp dried rosemary; 3 tbsp olive oil; 250g chestnut mushrooms sliced; 1 fat garlic clove finely chopped; 300ml vegetable stock

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20-minute pork pan-fry

20-minute pork pan-fry

Good Food team

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Serves 4

Easy

Cook: 20 mins

A star rating of 4.2 out of 5.78 ratingsRate

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Comfort food at its best

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Ingredients

Nutrition

Units:

MetricUS

500g pork tenderloin

fillet
1 tbsp plain flour
2 tsp dried rosemary
3 tbsp olive oil
250g chestnut mushrooms

sliced
1 fat garlic clove

finely chopped
300ml vegetable stock

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Nutrition: per serving

kcal288
fat17g
saturates4g
carbs5g
sugars0g
fibre1g
protein30g
salt0.42g

low

Method

step 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.
step 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.
step 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.

RECIPE TIPS

MAKE IT DIFFERENT

Make a more sophisticated sauce by replacing half the stock with either red or white wine.

Recipe from Good Food magazine, March 2002

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A star rating of 4.2 out of 5.78 ratings

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