20-minute pork pan-fry
Contains pork – recipe is for non-Muslims only
Comfort food at its best
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Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 288
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fat 17g
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saturates 4g
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carbs 5g
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sugars 0g
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fibre 1g
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protein 30g
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salt 0.42g
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
Tip
Make it differentMake a more sophisticated sauce by replacing half the stock with either red or white wine.
Method
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.
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.
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.