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."
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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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

47
  1. 56 Ratings

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Most helpful positive review

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. ...

Most helpful critical review

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.

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)...

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 th...

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 ins...

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.

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...

This was just okay, I thought the wine taste was a bit too overpowering and I had to add cornstarch to thicken the sauce. I may try it again with less wine.