20-minute pork pan-fry

casserole chestnut mushroom chestnut mushrooms one-pot pork pork tenderloin rosemary stew

N/A

Source

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

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.