Pork loin in a frying pan on the bone

2 servings
2 hours

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

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

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

Fold the pork into a bowl and coat the marinade on all sides. Leave to marinate for 1. 5 hours at room temperature, or better overnight, but in the fridge. The longer the meat will marinate, the tastier and juicier it will turn out. You can do without marinade at all, just salt, pepper the meat, grease with vegetable oil on both sides and fry in a dry pan until ruddy. But with marinade it turns out much tastier.

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

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

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

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

As a result, both loaves turned out to be equally tasty, but the one that fried the grill in the pan turned out to be with a beautiful pattern. Enjoy your meal!