20-Minute Pork Pan-Fry

Serves 4

• 500g/1lb 2oz Pork Tenderloin Fillet
• 1 tbsp Plain Flour
• 2 tsp Dried Rosemary
• 3 tbls Olive Oil
• 250g/90z Mushrooms – sliced
• 1 Clove Garlic – crushed
• 300ml/1/2 pint Vegetable Stock
• Salt and Ground Black Pepper

Cut the Pork diagonally into finger-thick slices. Tip the flour and rosemary into a large plastic food bag, add some salt a pepper and the Pork, and toss until the meat is well coated.

Heat 2 tbls oil in a large frying pan. Add the Pork and fry for about 3-4 minutes until nicely browned on both sides, turning once. Remove from the pan.

Heat the remaining oil in the pan, tip in the mushrooms and fry until the 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.

Serve with Pasta or Vegetables of your choice.

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