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pork pan-fry
Wednesday, 14 December 2016 - 9:45 | Views - 655
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
Cook: 20 MINS
Method
1)Coat the pork: Cut the pork diagonally into finger-thick slices.
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
Cook: 20 MINS
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.
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.
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.
Stir in the stock and bring to the boil.
Simmer for 5 minutes or until the pork is cooked.
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