Jono & Jules do food & wine

This is really easy for  mid-week and you won’t have to look to hard for the ingredients. Great served with some mash!

Pan-fried pork with mushrooms – to serve 4 

• 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

Cut the pork diagonally into slices. Put the flour, rosemary and some seasoning in a plastic bag and add the pork, then toss until the meat is well coated.

Heat 2 tbsp of oil in a large frying pan. Fry the pork for 3-4 minutes until browned on both sides, turning once. Remove the pork from the pan and set aside – it won’t be cooked at this stage.

Heat the rest of the oil in the pan, throw in the mushrooms and fry for a couple of minutes or until starting to soften. Add the garlic and return the pork to the pan along with any flour still in the bag. Stir in the stock and bring to the boil. Simmer for about 5 minutes or until the pork is cooked.

Wine Suggestion: You could go for a white or red here. If you choose white go for something with a bit of texture, like a white Côtes du Rhône made from Grenache Blanc, Marsanne and Rousanne (avoid any made from Viognier as they won’t have enough acidity for the dish). If you fancy a red go for a Syrah which should have a bit of spice but won’t overwhelm the pork.

(Original recipe from BBC Good Food.)