Recipes Meat and Poultry Pork Thai Pork Loin 4.0 (60) 51 Reviews 3 Photos Very quick and savory dish made with thinly sliced pork loin in combination with butter, wine, and fresh cilantro. Recipe by Henry Stollard Updated on August 8, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 3 3 3 Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 1 pound thinly sliced pork loin salt and pepper to taste 1 tablespoon unsalted butter 1 tablespoon extra virgin olive oil 1 cup chicken stock 1 cup dry white wine 3 tablespoons chopped fresh cilantro Directions 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. I Made It Print Nutrition Facts (per serving) 332 Calories 21g Fat 2g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 332 % Daily Value * Total Fat 21g 26% Saturated Fat 7g 36% Cholesterol 79mg 26% Sodium 352mg 15% Total Carbohydrate 2g 1% Dietary Fiber 0g 0% Total Sugars 1g Protein 23g Vitamin C 1mg 7% Calcium 29mg 2% Iron 1mg 6% Potassium 460mg 10% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved