Pan-Fried Pork Loin
Tender and aromatic! Quick and perfect for dinner! Pan-fried pork loin is simple to cook and turns out incredibly tasty with a juicy center. Serve with fresh vegetables, sauce, or a side dish to delight your family.
Updated : 27 August, 2025
Easy
About 10 min.
Ingredients
250 grams
Pork
20 grams
Vegetable oil
3
Garlic
1 teaspoon
Thyme
30 grams
Butter
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
For this recipe, it’s better to use fresh, not frozen, meat to avoid dryness. Rinse the pork loin under running water and pat dry with paper towels to remove excess moisture.
Step 2
Cut the loin into portion-sized pieces, across the grain, 1.5-2 cm thick. Lightly pound the meat with a kitchen mallet. Cover with plastic wrap to prevent tearing at the edges.
Step 3
Sprinkle each piece with salt and black pepper, rubbing it in on both sides. Use a metal skillet (without plastic handles or with a removable handle) suitable for the oven. Alternatively, sear in a pan, then transfer to a small oven-safe dish to prevent drying.
Step 4
Heat the skillet on the stove, add a little vegetable oil, and sear the meat on high heat for 3-4 minutes, until lightly golden on both sides. Don’t cook it through - just seal the juices inside.
Step 5
Separately, melt butter. Press a few garlic cloves into the melted butter, then add salt and thyme.
Step 6
Pour the garlic-herb butter over the seared meat in the skillet.
Step 7
Optionally, place extra garlic cloves on top of the meat. Place the skillet in a preheated oven at 180°C (356°F) for 15-20 minutes, adjusting for your oven.
Step 8
After baking, the meat will shrink slightly and brown. Juicy pan-fried pork loin is ready! Remove from the oven, transfer to a plate, and serve. Enjoy!