3078_MEDIUM

“Comfort food at its best”

  • 500 g pork tenderloins fillet
  • 1 tbsp plain flour
  • 2 tsps dried rosemary
  • 3 tbsp olive oil
  • 250 g chestnut mushrooms, sliced
  • 1 large garlic clove, finely chopped
  • 300 ml vegetable stock

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.

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

Source : Good Food : March 2002

Servings/Yield : 4 servings

Difficulty : Easy

Nutritional notes : Per Serving: 288 kcalories, protein 30g, carbohydrate 5g, fat 17 g, saturated fat 4g, fibre 1g, salt 0.42 g

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