Thai Pork Loin

Thai Pork Loin

47
SHORTYWEINSTEIN 0

"Very quick and savory dish made with thinly sliced pork loin in combination with butter, wine, and fresh cilantro."

Ingredients

45 m servings 332 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 332 kcal
  • 17%
  • Fat:
  • 20.5 g
  • 32%
  • Carbs:
  • 1.7g
  • < 1%
  • Protein:
  • 22.5 g
  • 45%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 352 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Season meat with salt and pepper to taste.
  2. In a large skillet, heat butter and olive oil over medium heat. When skillet is hot, place sliced pork loin into skillet; cook until browned, turning once. After both sides have browned nicely, add chicken stock ,and cook until liquid thickens.
  3. Stir in dry white wine, scraping the bottom of the pan. Reduce heat, and simmer until liquid is reduced by half. Remove from heat, and allow to cool slightly. Stir in cilantro. Spoon sauce over pork when serving.
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Reviews

47
  1. 56 Ratings

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This is one of my family's favorite recipes. I cook it so much that I am afraid that we won't like it anymore. Like some of the other reviewers I use cilantro or green onions to spice it up. ...

It was an excellent recipe after a couple of modifictations. The liquid never thickened. I added some flour to it to achieve the thickness, then I added the wine. Everyone loved the flavor. ...

Ok, this was a winner. The only thing I did different is I lightly floured the cutlets after salt and peppering them. Browned 'em good. Added chicken stock (I was only making two so I used half)...