Recipe by SHORTYWEINSTEIN
"Very quick and savory dish made with thinly sliced pork loin in combination with butter, wine, and fresh cilantro."
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thinly sliced pork loin
salt and pepper to taste
extra virgin olive oil
dry white wine
chopped fresh cilantro
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.
I did not care for this recipe. The stated quantities don't work right, it doesn't reduce, you must use flour or corn starch, the pork is sliced much too thin to brown properly, etc. etc. etc.
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!!!
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.
Hi, Henry Stollard here. Dish is not ethnic Thai. We call it Thai Pork because of the wonderfully pungent cilantro that is often found in Americanized Thai cuisine. Also, sauce is really a thin reduction - not thickened. Sorry for the erroneous description.
We liked this recipe... but as the other reviewers stated, it doesn't 'thicken'. I know alot of thai dishes don't' thicken' but it seemed like it needed to. I would still prepare this again.
I used a bit less oil and butter, and ended up using a bit of cornstarch at the end to thicken it.... The family wolfed it down! I used cilantro on my serving, my husband used green onions instead.
I usually just use whatever wine I have around the house when I cook. This time, it was a fruity variety - rather than the dry wine the recipe called for. It turned out awesome. The wine gave it a bit of a citrusy taste. Really excellent. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Thai Pork Loin
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 332
** Calories from Fat: 185
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