Pork loin in a frying pan on the bone

Step-by-step cooking

1. Step 1:

   

   How to make a pork loin on a bone in a frying pan so that it turns out juicy, tasty and fragrant? Very simple. First, prepare the necessary ingredients according to the list. You can take the loin already sliced or buy a whole piece and cut it into slices between the bones yourself. I pickled two fairly large pieces weighing 350 g each, but the amount of marinade is enough for 3 loins or even more, if the loins are small.

2. Step 2:

   

   First prepare the marinade. In a bowl, mix mustard, soy sauce, vegetable oil and pepper. I usually don't add salt to marinades with soy sauce, the marinade turns out salty anyway. But if you still want to add salt, then in a small amount, otherwise you risk over-salting. In addition to these spices, you can add your own to taste: spices for pork, dry garlic, etc .

3. Step 3:

   

   Rinse and dry pork loins. If you don't like meat on the bone, you can cut off the bone or replace the loins with carbonade, in which the bone has already been cut.

4. Step 4:

   

   Put the pork in a bowl and spread the marinade on all sides. Leave to marinate for 1.5 hours at room temperature, or preferably overnight, but in the refrigerator. The longer the meat is marinated, the tastier and juicier it will turn out. You can do without marinade at all, just add salt and pepper to the meat, grease with vegetable oil on both sides and fry in a dry frying pan until golden brown. But with marinade it turns out much tastier.

5. Step 5:

   

   Heat a dry frying pan well, lay out the loin and fry on high heat until golden brown for 5-8 minutes, depending on the desired degree of roasting.

7. Step 6:

   

   Then flip the loin to the other side and fry for about 5-8 more minutes.

8. Step 7:

   

   I have large loins, so I fried them separately. I fried the first loin in a grill pan, and the second on a regular Teflon one to compare which one is tastier and more beautiful. While the second loin was frying, I covered the first one with foil. It is better, of course, to fry the loins at the same time.

9. Step 8:

   

   Transfer the hot meat to a plate and cover with foil. Leave for 5-7 minutes so that the juices are evenly distributed inside the meat.

10. Step 9:

    

    As a result, both loins turned out to be equally delicious, but the one that was fried in a grill pan turned out to have a beautiful pattern. Enjoy your meal!