Fried pork loin

Category: Meat dishes

Kitchen: french

Ingredients
Marinade (for 500 gr of meat)
salt	1 tsp
pepper	1/8 tsp
lemon juice	3 tbsp. l
olive oil	3 tbsp. l
parsley	3 twigs
thyme / sage	1/4 tsp
Bay leaf	1 PC
garlic	1 tooth
Pork loin	7 slices
vegetable oil	3-4 tbsp. l
butter	2 tbsp. l
garlic	2 tooth
white wine or broth	120 ml

Cooking method

Pieces of pork loin, cut into a thickness of 2-3 cm. Wash and dry well with a paper towel. Grate well with salt and pepper, put in a bowl, where the meat will be marinated. It is good if the bowl is glass or enamel.

Squeeze juice from lemon, for every 500 grams of meat you need 3 tbsp. l. juice.
Finely chop the parsley with a knife.
Chop the garlic or crush it well.
Coarsely grind allspice, break the bay leaf into pieces and add it to the lemon juice together with olive oil and thyme.
Beat the marinade well with a fork.

Pour the marinade over the meat, cover and marinate, turning over and pouring the marinade on the meat 3-4 times. It is best to marinate pork loin for at least 6 hours, preferably 24. If the meat is kept in the refrigerator during marinating, increase the minimum marinating time by one third.

Before cooking, scrape the marinade off the meat thoroughly and pat the meat dry with a paper towel.
Heat the vegetable oil well in a frying pan and put pieces of loin, 3 pieces each. at a time. Fry for 3-4 minutes on each side. Put the finished pieces on a plate.
Put butter and garlic, cut into several pieces, in an ovenproof dish.
Put the meat in a mold, cover with foil or a lid. If the form allows, then heat it on gas until the meat sizzles, and then put in the oven preheated to 160 C. Bake for 25-30 minutes at the bottom.

Turn the meat once or twice during baking. Put the finished pieces on a dish. If you want, make a sauce from the liquid formed during frying. Remove the fat from the liquid, leaving 2 tablespoons, add wine or broth (or a mixture of wine and broth) and boil. Season with salt and pepper as desired. Pour meat on it.

The dish is designed for

6-7 pcs

Cooking program:

stove / oven

Note

The recipe for Cotes de Porc Poelees is taken from Julia Child's French Cooking Lessons. Incredibly tasty and soft meat that just melts in your mouth. To say that I am satisfied is to say nothing. I'm just wildly delighted. Marinade (Marinade Simple) can be used for pork chops, steaks and small pieces for boneless frying. Thanks to him, the pork will taste more tender and more interesting.