Fried pork loin

Category: Meat dishes
Kitchen: french
Fried pork loin

Ingredients

Marinade (for 500 gr of meat)
salt 1 tsp
pepper 1/8 tsp
lemon juice 3 tbsp. l
olive oil 3 tbsp. l
parsley 3 twigs
thyme / sage 1/4 tsp
Bay leaf 1 PC
garlic 1 tooth
Pork loin 7 slices
vegetable oil 3-4 tbsp. l
butter 2 tbsp. l
garlic 2 tooth
white wine or broth 120 ml

Cooking method

  • Fried pork loinPieces of pork loin, cut into a thickness of 2-3 cm. Wash and dry well with a paper towel. Grate well with salt and pepper, put in a bowl, where the meat will be marinated. It is good if the bowl is glass or enamel.
  • Fried pork loinSqueeze juice from lemon, for every 500 grams of meat you need 3 tbsp. l. juice.
  • Fried pork loinFinely chop the parsley with a knife.
  • Fried pork loinChop the garlic or crush it well.
  • Fried pork loinCoarsely grind allspice, break the bay leaf into pieces and add it to the lemon juice together with olive oil and thyme.
  • Fried pork loinBeat the marinade well with a fork.
  • Fried pork loinPour the marinade over the meat, cover and marinate, turning over and pouring the marinade on the meat 3-4 times. It is best to marinate pork loin for at least 6 hours, preferably 24. If the meat is kept in the refrigerator during marinating, increase the minimum marinating time by one third.
  • Fried pork loinBefore cooking, scrape the marinade off the meat thoroughly and pat the meat dry with a paper towel.
  • Fried pork loinHeat the vegetable oil well in a frying pan and put pieces of loin, 3 pieces each. at a time. Fry for 3-4 minutes on each side. Put the finished pieces on a plate.
  • Fried pork loinPut butter and garlic, cut into several pieces, in an ovenproof dish.
  • Fried pork loinPut the meat in a mold, cover with foil or a lid. If the form allows, then heat it on gas until the meat sizzles, and then put in the oven preheated to 160 C. Bake for 25-30 minutes at the bottom.
  • Fried pork loinTurn the meat once or twice during baking. Put the finished pieces on a dish. If you want, make a sauce from the liquid formed during frying. Remove the fat from the liquid, leaving 2 tablespoons, add wine or broth (or a mixture of wine and broth) and boil. Season with salt and pepper as desired. Pour meat on it.

The dish is designed for

6-7 pcs

Cooking program:

stove / oven

Note

The recipe for Cotes de Porc Poelees is taken from Julia Child's French Cooking Lessons. Incredibly tasty and soft meat that just melts in your mouth. To say that I am satisfied is to say nothing. I'm just wildly delighted. Marinade (Marinade Simple) can be used for pork chops, steaks and small pieces for boneless frying. Thanks to him, the pork will taste more tender and more interesting.

gala10
Yulia, thanks, a very interesting recipe! I liked the composition of the marinade. Only one thing is not clear: when to beat the meat, before marinating or after?
crane
gala10, the loin does not need to be beaten off, this is a piece with a rib.
julia007
gala10, Galina, Thank you! The marinade is really wonderful! There is no need to beat off the meat, I was mistaken in the text, I will correct it now.
Jiri
Yulia, and if you cook a turkey breast like this, with fillets, it won't be dry?
julia007
Jiri, Irina, I can't say anything because according to this recipe I cooked only loin, and this marinade is especially for pork.
Song
Quote: julia007

Fried pork loin
What a delicious piece, mmm ... I would have eaten it.
Trishka
Quote: Song *
I would have eaten
And I would not refuse!
Thanks for the interesting recipe, I took it in!
julia007
Song*, TrishkaHelp yourself!
eye
Yulia, took it to the piggy bank, everything as we love: both ruddy and melting in the mouth ... I will have to try
julia007
eye, Tatyana, Try it! It's delicious!
kolobok123
Will I finally make juicy meat? Tomorrow I'll run for meat!
Yarik
julia007, Julia, delicious meat according to your recipe. I did it many times. Thank you!

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