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Thai Pork Loin

Thai Pork Loin

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
SHORTYWEINSTEIN

SHORTYWEINSTEIN

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

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Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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

Momof2
24

Momof2

12/16/2003

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. I also like to add some mushrooms and serve it over rice. It is a great dish.

Ada Wilder
22

Ada Wilder

11/8/2003

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. I will definitely make it again!!!

CHUPIE
18

CHUPIE

9/22/2007

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). Then when I was sure the cutlets were done I removed them to the plate to keep warm. Added the wine and I REALLY reduced the broth wine mixture to well below 1/2, to a thick sauce. There isn't a lot, but the flavor is concentrated. I drizzled that over the cutlets and sprinkled the parsley and greens from scallions over the pork and the plain rice. Really nice. Very easy and pretty quick.

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