Photo credit: Salt & Lavender
Product
Ingredients
400g pork tenderloin fillet
1 tbsp plain flour
2 tsp rosemary
3 tbsp olive oil
250g chestnut mushrooms, sliced
1 plump garlic clove, finely chopped
300ml vegetable stock
100ml double cream
Method
Cut the pork diagonally into 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.
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.
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. Then add in the double cream.
Serve with mashed potatoes or pappardelle pasta.