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Pork loin slices served in garlic and rosemary marinade
Juicy pan-fried pork loin slices seasoned with garlic

Pan-fried pork loin slices

Author: Flavelo
Recipes Main Courses Quick Meals
Pork loin is a noble but lean cut of meat, which easily becomes as tough as shoe leather if overcooked. The secret is the marinade, which flavours and tenderises, and the quick, high-heat frying, which seals in the flavours before the fibres contract and squeeze out the water.
🕒 Prep Time 40 mins
🍳 Cook Time 10 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Meat mallet
  • Non-stick frying pan
  • Brush for marinating

Instructions

1 ✓

Cut the pork loin into 1.5 cm thick slices. Tenderise them gently with a mallet, but not paper thin, just to loosen the fibres.

Tip: Put cling film over the meat before hammering so the surface isn't damaged and juices don't splash.
2 ✓

Prepare the marinade: mix the oil, crushed garlic, chopped rosemary, paprika, pepper, and lemon juice. Coat the meat slices with it and refrigerate for at least 30 minutes.

Tip: Do NOT put salt in the marinade! Salt draws water out of the meat (osmosis), so it would dry out before cooking. Only salt directly before frying.
3 ✓

Take the meat out, salt both sides. Heat the frying pan to medium-high heat.

Tip: The meat should be at room temperature before frying, otherwise it cools the pan down and will stew instead of fry.
4 ✓

Place the slices in the hot pan. Fry for 3-4 minutes per side until they get a nice golden brown crust.

Tip: Don't move the meat for the first 2 minutes! Let the crust form, it will release from the pan bottom by itself.
5 ✓

Remove to a plate and cover with aluminium foil to rest for 5-10 minutes.

Tip: During resting, the meat fibres that contracted from the heat relax, and juices distribute evenly. If you cut it immediately, all the juice will run out.

Recipe FAQ

The meat remained tough.
You likely cooked it too long on low heat, or hammered it too thin and it dried out. Pork loin needs 3-4 minutes per side if the pan is hot.
The garlic burnt on the meat.
Wipe the chunky marinade off the meat before frying! Garlic burns bitter in hot oil, and the flavour is already in the meat anyway.

Ingredients

  • 600 g Boneless pork loin
  • 3 cloves Garlic
  • 4 tbsp Olive oil
  • 2 sprigs Fresh rosemary
  • 1 tsp Salt
  • 0.5 tsp Freshly ground pepper
  • 1 tbsp Fresh lemon juice
  • 1 tsp Paprika