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Fast and tasty
Pork carbonate in a frying pan

Skillet Pork Loin

Tender, fragrant, and quick — perfect for dinner! Pork loin cooked this way in a skillet comes out fragrant, with a juicy center. Round it out with fresh vegetables, a sauce, or a side dish.

Julia M.

Recipe author

Composition / ingredients

Servings:

Pork

250

Vegetable oil

Garlic

Thyme

Butter

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 13 g

Fats 67 % 31 g

Carbohydrates 4 % 2 g

338 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make skillet pork loin? Gather the ingredients. Rinse the pork loin under running water and pat it dry with a paper towel to remove excess moisture.
Step 2:

Cut the loin across the grain into portions about 1.5–2 cm (¾ inch) thick. Pound the pieces lightly with a meat mallet. To keep the edges from tearing as you pound, cover the meat with plastic wrap.
Step 3:

Sprinkle each piece with salt and ground pepper, rubbing them into both sides of the meat.
Step 4:

Use an all-metal, ovenproof skillet so you can move it straight into the oven. Heat the pan until it's hot and add a little vegetable oil. Add the meat and sear it over high heat on both sides until golden. You don't need to cook it through — just sear the outside so the juices stay sealed inside. This takes 3–4 minutes.
Step 5:

Separately, melt the butter. Peel a few garlic cloves and press them right into the bowl of melted butter. Add salt and thyme.
Step 6:

Spoon the seasoned garlic butter over the seared meat, right in the pan.
Step 7:

You can lay a few more garlic cloves on top of the meat. Put the skillet in an oven preheated to 350°F (180°C) for 15–20 minutes. Go by your own oven.
Step 8:

After baking, the meat will shrink a little and turn golden. Take the skillet out of the oven, transfer the meat to a plate, and serve. Enjoy!

For this recipe it's better to use fresh meat rather than frozen, or the finished pork risks coming out dry.
Here's an easy way to check whether the oil is hot enough: dip a wooden spoon into it. If bubbles gather around it, you're ready to start frying.
Keep in mind that the right pan matters: even the best recipe can be ruined by the wrong skillet.