20-Minute Pork Pan-Fry
This speedy British main course delivers classic comfort food flavours in a flash. Thin slices of pork tenderloin are tossed with rosemary and flour, then pan-fried until golden. Chestnut mushrooms and garlic are softened in the same pan before everything is simmered together in vegetable stock to create a simple, savoury sauce. Perfect for a weeknight dinner, it serves four people.
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
Method
- Slice the pork tenderloin diagonally into pieces about as thick as a finger. Place the plain flour and dried rosemary into a large plastic food bag with seasoning, add the pork slices, and shake the bag to coat the meat evenly.
- Warm 2 tablespoons of the olive oil in a large, wide frying pan. Cook the coated pork slices for approximately 3-4 minutes, turning once, until they are browned on both sides. Transfer the pork to a plate.
- Add the rest of the oil to the pan. Put in the sliced chestnut mushrooms and cook for around 2 minutes until they begin to soften. Add the finely chopped garlic and return the pork to the pan along with any remaining flour from the bag. Pour in the vegetable stock, stir, and bring to a boil. Let it simmer for 5 minutes until the pork is fully cooked.
Nutrition (per serving)
Calories288 kcal
Fat17 g
Saturates4 g
Carbs5 g
Fibre1 g
Protein30 g
Sodium168 mg
Recipe details
Skill levelEasy
CategoryMain course
Cuisinebritish
