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20-minute pork pan-fry

Contains pork – recipe is for non-Muslims only
Comfort food at its best

  • Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 288
  • Carbohydrates 5
  • Saturated Fat 4
  • Sugar 0
  • Protein 30
  • Fat 17
  • Fibre 1
  • Salt 0.42

Nutrition per serving

  • Calories 288
  • Carbohydrates 5
  • Saturated Fat 4
  • Sugar 0
  • Protein 30
  • Fat 17
  • Fibre 1
  • Salt 0.42

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

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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