20-minute pork pan-fry
- Preparation and cooking time
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 500g pork tenderloinfillet
- 1 tbsp plain flour
- 2 tsp dried rosemary
- 3 tbsp olive oil
- 250g chestnut mushroomssliced
- 1 fat garlic clovefinely chopped
- 300ml vegetable stock
Nutrition: per serving
- kcal288
- fat17g
- saturates4g
- carbs5g
- sugars0g
- fibre1g
- protein30g
- salt0.42glow
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.
