Ever heard of the pork loin called pork loin? In fact, pork loin is a piece of meat that is very tender and contains little fat. If all this time the type of pork loin commonly sold in the market is pork loin roast, in fact you can also find pieces of pork loin steak that are no less delicious when cooked, you know! In the Western culinary world, this cut is also known as pork loin chop, and is very popular in the market because of its really soft texture. Interested in processing pork loin steak into a delicious plate of dishes? Try reading this article to find out how to cook pork loin using the pan fry, broil, or regular grilling method.
Ingredients
Cooking Pork Loin with the Pan Fry. Technique
- Pork loin
- 60 ml canola oil or vegetable oil for frying
- 60-125 grams of wheat flour
- 1 tsp. salt
Cooking Pork Loin with Broil Technique
- Pork loin
- Salt and pepper to season the meat
- Additional seasoning (optional)
Grilling Pork Loin
- Pork loin
- 2 tbsp. vegetable oil
- Squeeze lime fruit
- Salt and pepper to season the meat
Step
Method 1 of 4: Cooking Pork Loin with the Pan Fry. Technique
Step 1. Provide a special area to coat the meat with flour
Pat the surface of the meat dry with a paper towel, set aside. Then, pour 60-125 grams of flour into a flat bowl. After that, season the flour with 1 tsp. salt and tsp. ground pepper, then stir in flour by hand until all ingredients are well mixed.
If the thickness of the meat exceeds 2.5 cm, preheat the oven to 204°C
Step 2. Heat the oil in a frying pan
Place a heavy-bottomed skillet or cast-iron skillet on the stove and heat it over medium to high heat. Then, pour 60 ml of vegetable oil or canola oil into it, and wait until the oil is hot. Make sure you use enough oil to cover the entire bottom of the pan.
Don't fry the meat in olive oil or butter, especially since they burn very easily when heated to high temperatures
Step 3. Dust the meat with flour
Dust each piece of meat with the seasoned flour until the entire surface is well coated. Then, remove the meat and tap it against the edge of the bowl to drain the excess flour, then wash your hands with soapy water to prevent the spread of bacteria after handling raw meat.
If possible, use one hand to hold the meat, and use the other hand to coat the meat with flour. In other words, your hands will stay dry so the flour mixture won't stick to the skin
Step 4. Fry the meat in a frying pan
Once the oil is hot and looks shiny, add the seasoned meat to it. Then, cook the meat for 3 minutes over medium to high heat. Then, flip the meat over and cook the other side for another 3 minutes. The meat should turn golden brown when it's cooked. If the meat isn't too thick, that should be enough time to cook it. If you find that the meat used is thicker, transfer the skillet to the oven and continue cooking for another 6-10 minutes.
- No matter how thick the meat is, the internal temperature should reach 63°C before serving.
- If the cooking process will be completed in the oven, make sure the pan you are using is made of a heat-resistant material.
Method 2 of 4: Cooking Pork Loin with the Broil Technique
Step 1. Turn on the broiler and season the meat
If the broiler is at the top of your oven, move the top rack of the oven about 7-12 cm from the broiler. Then, turn on the broiler on high and heat it for 10 minutes. While waiting, season each cutlet with salt and pepper on both sides. If you want, you can also add other spices, such as:
- Fennel powder
- Garlic Powder
- Onion Powder
- Turmeric powder
Step 2. Grill one side of the meat
Previously, line the baking sheet first with aluminum foil to make it easier to clean. Then, place the seasoned cutlets on the aluminum foil, then place the baking sheet under the broiler. After that, roast the meat for 6-8 minutes. However, always remember that the thinner the meat you use, the faster the roasting time will be, and vice versa.
If the meat is more than 3.8 cm thick, try grilling it at a distance of 10-13 cm from the heat source so that the meat is not burnt on the outside and raw on the inside
Step 3. Turn the meat over and roast the other side
Very carefully, remove the pan from the broiler, flip the meat over with tongs, then put the pan back in and continue baking for 6-8 minutes or until the meat turns golden brown.
Be careful and always wear heat-resistant gloves when removing the pan from the oven or broiler
Step 4. Rest the meat before serving
Once the color of both sides of the meat turns brown, turn off the stove and check the internal temperature of the meat. Make sure the internal temperature is in the 63-71°C range before resting the meat. Then, rest the meat for 5 minutes before serving.
This process must be done to relax the muscles of the meat and spread the juices to every part of the fiber
Method 3 of 4: Baking Pork Loin
Step 1. Heat the grill and season the meat
Heat the gas grill over medium heat. If you want to use a charcoal grill, preheat the coals and immediately pour the hot coals into the center of the grill grate. While waiting for the grill to heat up, sprinkle each piece of meat with salt and pepper on both sides, then add a squeeze of half a lime, and coat the meat with 2 tbsp. vegetable oil.
Although salt and pepper can be sprinkled long before the meat is grilled, make sure to add a fresh squeeze of lemon just before the meat is placed on the grill
Step 2. Place the meat on the grill
First, make sure the grill bars are really clean! If the meat is charcoal grilled, you can place it directly over the heat source (right above the coals). Meat with a thickness of 1.9 cm should be roasted for 4-6 minutes on each side.
Meanwhile, the 3.8 cm thick meat should roast longer, about 10 minutes on each side
Step 3. Turn the meat over and roast the other side
Use tongs to gently turn the meat over. Once the meat is flipped, grill the other side until done. Beef with a thickness of 1.9 cm will need to roast for 4-6 minutes on each side, while meat with a thickness of 3.8 cm will need to roast for 10 minutes on each side. Before serving, make sure the meat's internal temperature is between 63-71°C to ensure it's done well, and let the meat rest for 5 minutes before serving.
If you want to "decorate" the surface of the meat with a grill effect, try bending it at a 90° angle, a few minutes before the meat is cooked. Doing so can create a criss-cross pattern on the surface of the meat
Method 4 of 4: Selecting and Serving Pork Loin
Step 1. Choose the right cut of meat
First, think about how many people will eat it to determine the amount of pork loin you should buy. In general, each piece of pork loin steak should weigh 115 grams. Also, make sure you only buy meat that is pink in color and has a light spread of fat.
Don't choose meat that has dark bones or dark areas in the fat line
Step 2. Store the pork loin in the refrigerator
If the meat is not cooked right away, you can store it in the refrigerator for 2 to 4 days. This method only applies if the meat is purchased pre-packaged or packaged by the manufacturer. Otherwise, it's best to freeze the meat instead of storing it in the refrigerator.
Want to freeze it? Make sure the meat is pre-wrapped in aluminum foil, freezer plastic, or another freezer-safe container, and remove as much air as possible from the container. Then, label the meat container and freeze it at -18°C until it's time to cook
Step 3. Serve the pork loin
For some people, pork loin steak is not a filling dish. If you also think so, try eating pork loin with a variety of side dishes that are more filling such as rice, beans, and potatoes. Or, you can also serve the meat with vegetables or lettuce to keep the calories down. Other side dishes worth trying include:
- Coleslaw
- Sweet potato
- Red cabbage with apple
- Collard green
- Pure white beans
