Thai Pork Loin Recipe - Allrecipes.com
Thai Pork Loin Recipe
  • READY IN 45 mins

Thai Pork Loin

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

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 More Reviews

Most Helpful Positive Review
Dec 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.

 
Most Helpful Critical Review
Sep 28, 2007

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.

 
Nov 08, 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!!!

 
Sep 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.

 
May 22, 2005

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.

 
Dec 16, 2003

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.

 
Dec 16, 2003

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.

 
Jul 31, 2005

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!

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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