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My review
Thai Pork Loin
SHORTYWEINSTEIN
"Very quick and savory dish made with thinly sliced pork loin in combination with butter, wine, and fresh cilantro."
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Ingredients
45 m servings 332 calsOriginal recipe yields 4 servings
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Directions
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Prep
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- Season meat with salt and pepper to taste.
- In a large skillet, heat butter and olive oil over medium heat. When skillet is hot, place sliced pork loin into skillet; cook until browned, turning once. After both sides have browned nicely, add chicken stock ,and cook until liquid thickens.
- Stir in dry white wine, scraping the bottom of the pan. Reduce heat, and simmer until liquid is reduced by half. Remove from heat, and allow to cool slightly. Stir in cilantro. Spoon sauce over pork when serving.
Nutrition Facts
Per Serving: 332 calories; 20.5 g fat; 1.7 g carbohydrates; 22.5 g protein; 79 mg cholesterol; 352 mg sodium. Full nutrition
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Reviews
Read all reviews 5059 Ratings
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Most helpful positive review
6/4/2003
This is one of my family's favorite recipes. I cook it so much that I am afraid that we won't like it anymore. Like some of the other reviewers I use cilantro or green onions to spice it up. ...
Most helpful critical review
9/27/2007
I did not care for this recipe. The stated quantities don't work right, it doesn't reduce, you must use flour or corn starch, the pork is sliced much too thin to brown properly, etc. etc. etc.
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6/4/2003
This is one of my family's favorite recipes. I cook it so much that I am afraid that we won't like it anymore. Like some of the other reviewers I use cilantro or green onions to spice it up. ...
11/22/2002
It was an excellent recipe after a couple of modifictations. The liquid never thickened. I added some flour to it to achieve the thickness, then I added the wine. Everyone loved the flavor. ...
9/22/2007
Ok, this was a winner. The only thing I did different is I lightly floured the cutlets after salt and peppering them. Browned 'em good. Added chicken stock (I was only making two so I used half)...
5/22/2005
Hi, Henry Stollard here. Dish is not ethnic Thai. We call it Thai Pork because of the wonderfully pungent cilantro that is often found in Americanized Thai cuisine. Also, sauce is really a th...
3/7/2003
We liked this recipe... but as the other reviewers stated, it doesn't 'thicken'. I know alot of thai dishes don't' thicken' but it seemed like it needed to. I would still prepare this again.
2/10/2003
I used a bit less oil and butter, and ended up using a bit of cornstarch at the end to thicken it.... The family wolfed it down! I used cilantro on my serving, my husband used green onions ins...
9/27/2007
I did not care for this recipe. The stated quantities don't work right, it doesn't reduce, you must use flour or corn starch, the pork is sliced much too thin to brown properly, etc. etc. etc.
7/31/2005
I usually just use whatever wine I have around the house when I cook. This time, it was a fruity variety - rather than the dry wine the recipe called for. It turned out awesome. The wine gave...