How to fry pork tenderloin in a frying pan. Cooking pork tenderloin in a frying pan Fried pork tenderloin in a frying pan

Pork tenderloin is the softest and most tender meat of all pork. Tenderloin is simply perfect for frying in a pan; it is almost impossible to spoil it - the result is always juicy and not tough.

The best result will be if you use non-frozen meat, but in principle, frozen tenderloin will also work; it is important to defrost it before cooking and drain the liquid.

01. Fresh pork tenderloin

First, you need to wriggle the tenderloin, be sure to reproach it, into small pieces - no more than 1 cm in thickness. Such a small thickness will allow the meat to fry quickly, and the faster the cooking takes place, the more juicy the result will be. After the meat is sliced, you need to salt it (to taste) on both sides.

02. Tenderloin is not cut into thick pieces

03. The tenderloin is just placed in a frying pan in a large amount of oil

Fry over medium or high heat for 5-8 minutes (5 if the pan is hot and 8 if cold).

05. Ready-made juicy fried pork tenderloin pieces

As a side dish for fried tenderloin, the following are perfect: potatoes (fried, boiled and mashed), buckwheat, rice, pasta, vegetables or just bread.

Pork tenderloin is a rather expensive meat, as it takes up only 2% of the animal’s carcass. Tenderloin is muscle tissue that is practically not used during the life of the animal, therefore it is the most tender and soft meat. I suggest frying the pork tenderloin in a frying pan. With this method of cooking, a golden brown crust forms on the meat, but the pork inside remains tender and juicy. Pork tenderloin fried in a frying pan turns out very tasty, try it!

Ingredients

To prepare pan-fried pork tenderloin, you will need:

pork tenderloin - 1 pc. (800 g);

salt, ground black pepper - to taste;
vegetable oil - 1 tbsp. l.

Cooking steps

Cut the tenderloin into medallions approximately 12-13 mm thick.

Season the prepared pieces with salt and pepper.

Leave the pork tenderloin pieces to salt for about 10-15 minutes.

Heat a frying pan over medium heat and pour in a little vegetable oil. Place the pork pieces in a frying pan and fry them on both sides (about 3-5 minutes on each side).

The meat should be browned, the resulting golden crust will indicate that the tenderloin is ready.

Remove the pork tenderloin from the pan and serve with any side dish of your choice. I served it with steamed vegetables in a slow cooker. The fried meat turns out very tasty, juicy and tender.

Try it, bon appetit everyone!

Pork tenderloin is considered the most tender, soft and dietary meat. It cooks quickly and always has excellent taste.

We offer a couple of recipes for delicious pork tenderloin dishes that you will certainly enjoy.

How to deliciously and quickly cook pork tenderloin in a frying pan?

Ingredients:

pork tenderloin – 540 g;
Refined sunflower oil – 65 ml;
freshly ground black and allspice - 1 pinch each;
coarse salt - 2 pinches.

Preparation

Rinse fresh pork tenderloin with cool water. We wipe off the moisture with napkins, cut the meat across the grain into slices about one and a half centimeters thick and beat them a little, hitting each piece covered with cling film several times with a culinary hammer.

Heat odorless sunflower oil in a heavy cast-iron frying pan and place the tenderloin slices in it. Let the meat brown for a couple of minutes on each side. Then we put the food on a plate, add some salt and pepper it with two types of ground pepper, and we can serve it, adding, if desired, fresh vegetables or simply seasoning it with sauce.

How to deliciously cook pork tenderloin in the oven?

Ingredients:

pork tenderloin – 540 g;
– 70 g;
grain mustard – 40 g;
lemon juice – 40 ml;
Sunflower oil without aroma – 40 ml;
garlic cloves – 4 pcs.;
a mixture of Italian dry herbs – 2 pinches;
coarse salt and freshly ground black pepper - to taste.

Preparation

First, we’ll tell you how to deliciously marinate pork tenderloin. To do this, rinse the meat with cool water, wipe off moisture with a towel and season the slice with coarse salt, pepper and dry aromatic Italian herbs. Rub the spicy mixture over the entire surface of the pork and leave for a few minutes. Meanwhile, mix grain mustard with honey and lemon juice, add peeled garlic cloves pressed through a press and mix. Rub the resulting spicy mixture onto the top of the pork tenderloin and place it in a container suitable for marinating for a couple of hours.

After time has passed, we place the meat along with the marinade on a piece of foil folded in half, seal it as airtight as possible and place it on a baking sheet in an oven preheated to maximum temperatures. After ten minutes, lower the temperature to 180 degrees and bake the pork tenderloin for another twenty minutes. Now unfold the foil and let the meat brown for another fifteen minutes.

The dish can be served hot, cut into portions, or as a component of cold cuts. In the latter case, let the meat slice cool and cool it additionally for several hours in the refrigerator.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

There are a lot of recipes for cooking pork: the meat is stewed, baked in the oven with various vegetables and spices, and fried. The latter heat treatment option allows you to get a juicy and golden-brown dish at the same time, which can be served not only during family dinners, but also on the occasion of holiday feasts.

How to fry pork

The taste of the finished product is influenced not only by the products combined with it, but also by the correct choice of meat. For roasting, the ideal option would be fresh pork tenderloin from parts of the carcass such as shoulder, neck or leg. Frying pork in a frying pan does not require adding a lot of seasoning, otherwise the meat flavor will not be bright. Before cooking steaks, chops or pork stew, the meat must be washed and dried with a paper towel, otherwise the pork will release a lot of liquid during frying. You need to salt and season the dish at the very end of cooking.

Pork recipe in a frying pan

Frying pork is quick and easy, whether it's a steak, chop or roast (fillet cut into small pieces). This is a big plus for busy housewives who do not have enough time to prepare delicious, complex dishes. However, to get tasty, juicy fried meat, you need to cook it in a thick-walled cast iron pan or non-stick pan. Below are different cooking options, among which everyone will find the best fried pork recipe for themselves.

Salad

Cooking time: 2 hours.
Calorie content of the dish: 169 kcal/100 g.
Purpose: lunch/dinner.
Cuisine: Russian.

A salad of fried pork with carrots is called “” and there are many variations in the preparation of this appetizer. Some housewives add canned green peas or corn to the salad, others sprinkle the top with salted breadcrumbs. Below is a step-by-step recipe with photos, with which you can easily prepare a delicious snack.

Ingredients:

large carrots;
bulb;
pork tenderloin – 0.3 kg;
mayonnaise, spices;
pickled cucumbers – 3 pcs.;
oil for frying.

Cooking method:

Boil the tenderloin in salted water (this will take up to 1.5 hours), cool, then fry the product in oil and cut into thin strips.
Finely chop the onion and grate the carrots. Fry the vegetables in oil until tender.
Place pieces of boiled fillet and fried vegetables in a salad bowl.
Salt and pepper the dish, add cucumbers cut into strips and a little mayonnaise.

Chop

Cooking time: 30 minutes.
Number of servings: for 4 persons.
Calorie content of the dish: 335 kcal/100 g.
Purpose: lunch/dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Pork chops in a frying pan are very nutritious and tasty. To achieve a juicy dish, it is important to choose the right meat: the neck or shoulder would be suitable parts, and it is better to choose pieces with small layers of fat. If desired, before frying the product, you can roll it in breadcrumbs. Below is a simple recipe for fried pork chops.

Ingredients:

pork neck/shoulder – 1 kg;
flour – 200 g;
salt – 70 g;
light beer - 1 tbsp.;
spices, including pepper;
melted fat – 150 g.

Cooking method:

The meat should be washed and then dried with a napkin.
Cut it into small pieces up to 1.5 cm thick. Each of them needs to be beaten with a hammer/knife and rubbed with salt and seasonings.
Pour beer over the prepared product and leave to marinate for 5 hours or overnight.
Remove the marinated pieces from the beer, rinse with water, and dry again with napkins.
Pour flour into a deep plate, roll each chop in it, immediately placing the pieces in a frying pan with hot fat.
Fry the dish for 5 minutes on each side, covering the pan with a lid. Serve fried meat with vegetable salad and any side dish.

With onions in a frying pan

Cooking time: half an hour.
Number of servings: for 3 persons.
Calorie content of the dish: 254 kcal/100 g.
Purpose: lunch/dinner.
Cuisine: Ukrainian.
Difficulty of preparation: easy.

When properly roasted, pork turns out very tasty, tender, juicy, and aromatic. You can use almost any part of the animal, but the best choice is the back part - there is a lot of meat and a small amount of fat. Serve the fried dish with potatoes, pasta or stewed vegetables. How to quickly fry pork in a frying pan with onions without breading?

Ingredients:

garlic – 5 cloves;
pork fillet – 0.4 kg;
paprika, coriander, turmeric, rosemary, herbs de Provence - ¼ tsp each;
onions – 3 pcs.;
vegetable oil for frying.

Cooking method:

Heat a deep frying pan and grease it with oil.
Place the meat, cut into small pieces, into a hot bowl.
To fry the product without losing juiciness, first turn on high heat, and when the meat is covered with a golden crust, reduce it.
After 5 minutes, add onion half rings and crushed garlic to the pan.
Stirring constantly with a spoon, keep the food on high heat for a couple of minutes.
Screw on the burner and add a glass of water to the pan. Without covering the container with a lid, simmer the ingredients until the liquid has completely evaporated.
Season the food with spices, stir, cover the frying pan with a lid and leave to simmer for 3 minutes. Serve the fried dish, garnished with fresh herbs.

Pieces

Cooking time: half an hour.
Servings: 4 servings.
Calorie content of the dish: 148 kcal/100 g.
Purpose: lunch/dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

It is better to cook fried meat in pieces in a frying pan from a fresh product that has not been frozen. If you only have frozen tenderloin, you need to defrost it properly. This should be done in the refrigerator and under no circumstances using a microwave or hot water. After thawing, rinse the meat with cold water, squeeze and cut into portions: preparation of the product is very important, as it will affect the taste of the dish. How to cook fried pork quickly and tasty?

Ingredients:

large carrots;
champignons – 0.2 kg;
pork tenderloin – 0.4 kg;
frying oil;
spices;
onions – 2 pcs.;
prunes – 6 pcs.

Cooking method:

Cut the tenderloin into medium pieces, season, but do not add salt.
It is better to cut the peeled onion into half rings, carrots into strips or grate on coarse grains.
Prunes should first be filled with hot water to soften them. After 20 minutes, squeeze it out and cut it into 2 parts.
Heat the oil, fry the meat in it until golden brown, then add salt.
Add mushrooms cut into slices, chopped vegetables and prunes here.
It is important not to fry the food, but to complete the cooking on time. It is better to turn the heat on slightly below medium. The finished fried dish can be served with gravy or fresh herbs.

With potatoes in a frying pan

Cooking time: 60 minutes.
Number of servings: for 4 persons.
Calorie content of the dish: 183 kcal/100 g.
Purpose: lunch/dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

The recipe below for fried potatoes with pork will help you prepare a simple, nutritious and very tasty dish for dinner. Juicy, soft meat harmonizes perfectly with potatoes. You can complement such a successful tandem with homemade pickles, vegetable salad or. How to cook flavorful homemade fried potatoes with lard pork?

Ingredients:

pork pulp – 0.3 kg;
potatoes – 0.7 kg;
seasonings;
garlic clove;
frying oil;
lard – 100 g.

Cooking method:

Wash, dry, cut the pork into small pieces.
Place the chopped lard in a frying pan and fry over low heat until transparent.
Remove the cracklings from the dish, place the chopped meat on the bottom, and fry it until golden brown.
Add the potato cubes here and fry them, stirring occasionally. In this case, it is better to close the lid and turn the heat to medium.
When the potatoes are covered with a golden brown crust, salt the fried dish and season with crushed garlic. Before serving, sprinkle the fried potatoes with herbs.

With mushrooms

Cooking time: 25 minutes.
Number of servings: for 4 persons.
Calorie content of the dish: 213 kcal/100 g.
Purpose: lunch/dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Fragrant, tasty fried pork with mushrooms and onions leaves no one indifferent, and the dish is very easy to prepare. You can serve this treat even on the occasion of a holiday, since it has a very appetizing, attractive appearance and perfectly complements the traditional banquet side dish - mashed potatoes. How to fry pork with onions and carrots?

Ingredients:

bacon/lard – 0.2 kg;
pork tenderloin/shoulder – 0.5 kg;
spices;
large onion;
mushrooms – 0.3 kg;
frying oil;
carrot.

Cooking method:

Cut the meat into slices along with bacon/lard. Season the food, add salt and leave to stand for 10 minutes.
The mushrooms need to be cut into thin slices, the peeled onions should be cut into half rings, and the carrots should be grated.
Fry the tenderloin in hot oil (this will take 5 minutes), but do not forget to turn the pieces.
Add vegetables and mushrooms here, reduce heat. Keep the food covered for 3 minutes: during this time, the ingredients will acquire the necessary softness and release the juice.
Serve the finished fried dish with any side dish of your choice - rice, buckwheat, spaghetti, potatoes.

In a slow cooker

Cooking time: 50 minutes.
Number of servings: for 4 persons.
Calorie content of the dish: 194 kcal/100 g.
Purpose: lunch/dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

You can prepare a large number of tasty, satisfying dishes with pork. You can make this process easier by using a multicooker: you just need to prepare the products, load them into the bowl and turn on the appropriate mode. As a result, you can pamper your family with juicy, flavorful meat for dinner. Below is a simple slow cooker roast pork recipe.

Ingredients:

pork tenderloin – 0.5 kg;
spices;
butter.

Cooking method:

Rinse the meat under running water, dry with a towel, cut into small cubes, and season with spices.
Grease the appliance bowl with butter and activate the “Frying” option.
Place the meat pieces in the bowl in a single layer once the oil is hot. The product must be turned over every 10 minutes.
After 45 minutes, the aromatic fried dish will be ready.

Pork cutlets

Cooking time: half an hour.
Number of servings: for 4 persons.
Calorie content of the dish: 284 kcal/100 g.
Purpose: lunch/dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Fried pork is delicious not only in the form of chops, steaks or roasts with vegetables, but also in the form of cutlets. At the same time, it is better to fry them in refined oil, since a homemade product that is not sufficiently purified can spoil the taste and aroma of the dish. Serve delicious pork cutlets with mashed potatoes or pasta. You can supplement your dinner with pickles. Below is a recipe with photos on how to cook pork cutlets.

Ingredients:

onion – 200 g;
milk – 1 tbsp.;
pork pulp – 0.4 kg;
white bread – 150 g;
garlic cloves – 2 pcs.;
spices;
egg;
veal – 0.3 kg.

Cooking method:

Soak the slices of bread in milk, mash them with a fork or grind them through a meat grinder along with the rest of the ingredients.
Mix the meat mixture thoroughly with a spoon, add the egg and spices. Refrigerate for half an hour to an hour.
Remove the minced meat from the refrigerator, form oval-shaped cutlets (you can cook them with cheese by placing a small slice of the product in the middle of each product) and fry them in oil. It is better to do this over high heat and in a large amount of oil.
After 5 minutes of frying, turn the cutlets over and reduce the intensity of the burners. Simmer the dish over low heat, covered, for 10-15 minutes.

With vegetables

Cooking time: 1 hour.
Number of servings: for 4 persons.
Calorie content of the dish: 131 kcal/100 g.
Purpose: lunch/dinner.
Cuisine: Asian.
Difficulty of preparation: easy.

Below we describe how to prepare fried pork with vegetables with a photo. This dish is not only tasty, juicy, aromatic, but also healthy, since it contains healthy ingredients. Meat with tomatoes, peppers, carrots and onions can be cooked either using a frying pan or using a slow cooker. The side dish can be any porridge, boiled/fried potatoes, pasta. How to deliciously fry pork meat?

Ingredients:

fresh tomatoes – 2 pcs.;
cabbage;
carrot;
bulb;
garlic clove;
sweet red pepper;
pork – 0.5 kg;
seasonings

Cooking method:

Chop the vegetables into small pieces.
Fry the pieces of meat in oil until golden brown, after about 10 minutes add the prepared vegetables.
Fry the dish until cooked over low heat, add crushed garlic at the end.

In soy sauce

Cooking time: 80 minutes.
Number of servings: for 4 persons.
Calorie content of the dish: 116 kcal/100 g.
Purpose: lunch/dinner.
Cuisine: Asian.
Difficulty of preparation: easy.

Fried pork meat with soy sauce is unusual, very tasty and spicy. It is extremely simple to prepare, and the result will exceed your expectations. Serve fried pork in soy sauce in a frying pan along with fresh vegetables as a complete meal. To make the taste of the treat more rich, add balsamic vinegar to the sauce. Below is a simple recipe with photos on how to prepare the dish.

Ingredients:

soy sauce – 3 tbsp. l.;
bulb;
pork pulp (from neck, ham) – 0.7 kg;
mustard – 1 tsp;
seasonings – 1 tsp.

Cooking method:

Marinate the chopped meat in soy sauce, mustard and spices. Add onion rings to this.
Leave the product to marinate for an hour or longer.
Heat the oil, add the pork pulp and onions into it, fry the ingredients over high heat, turning the slices periodically.
When the fried meat turns golden brown, reduce the heat to medium. After 15 minutes, dinner will be ready.

Experienced chefs consider cooking pork in a frying pan a simple task. However, to get perfectly cooked, juicy meat, there are a few tricks you should know:

if you are preparing the product with vegetables, then fry them first, and then the meat (pork tenderloin goes well with onions, carrots, and bell peppers);
spices must be added either at or at the end of frying the product;
You can achieve juiciness by keeping the meat in kefir, beer or vinegar for several hours;
the product must be fried exclusively in well-heated oil, otherwise the pork will stick to the bottom of the pan;
To ensure that the fried fillet remains juicy, remove it from the pan immediately after cooking.

Video

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Due to its very high fat content, pork is considered the highest calorie product. However, pork tenderloin does not apply to this statement at all. Cooking recipes, of which there are countless, sometimes make it look like purely dietary food. And how can the most tender red meat be harmful, especially in the presence of protein compounds involved in the transport chain for delivering oxygen to the most peripheral parts of the body?

Roasted Pork Tenderloin

This will require

What does pork tenderloin like? The recipes are simple, that's what. Everything will be here at once, including for the side dish. Two hundred grams of pork tenderloin - a thick medallion, preferably, but a cylindrical elongated one is also suitable, a red tomato, large and meaty, black pepper, a quarter of a red onion, olive oil, lemon juice, salt and a raw egg. Abundantly, isn't it? But what a delicious and satisfying breakfast it will be for a big, strong and healthy man!

Preparation

So, first you need to salt and pepper a piece of pork. Generously! At the same time, put on the fire a saucepan for boiling eggs and a frying pan for frying meat. Pour olive oil into the pan and wait until it gets hot enough. You need to fry the meat in a sizzling frying pan for about ten minutes on both sides (or on all sides, depending on which piece). After boiling, cook the egg for four minutes until soft-boiled, or seven minutes for hard-boiled. While the meat is roasting, prepare the side dish. Chop the onion as thinly as possible, add salt and lemon juice to remove the bitterness and smell. Those who like it “hot” or are not afraid to smell fragrant in the morning on the subway can save the lemon for another occasion. Slice the tomato into the onion, treat it all with olive oil, salt and pepper. So put it on your front morning plate: a beautiful piece of fried meat, a tomato and onion salad, and for decoration, a broken egg, also seasoned with salt and pepper. This is such a light pork tenderloin. The recipes, too, I must say, are not difficult.

Roasted Pork Tenderloin

This will require

One pork tenderloin, soy sauce, freshly ground black pepper and chopped chili, Provençal herbs, olive and butter, leek, garlic clove, honey, salt, rosemary, thyme and sage - a sprig each, black peppercorns, a glass of white wine.

Preparation

Cut the tenderloin into two-centimeter medallions, sprinkle with pepper and herbs, pour in soy sauce and olive oil. Let marinate in the refrigerator for a couple of hours. Cut the leek into three to four centimeter cylinders, and chop the greens as finely as possible. In a saucepan, sauté the white part in butter until softened, then add the green part along with peppercorns. Salt. Pour the wine. We evaporate the alcohol and completely assemble this fragrant sauce: a couple of chili pepper rings, a crushed clove of garlic, honey, herbs. Let it simmer slowly on the stove for another fifteen minutes. Then the branches of rosemary, thyme and sage need to be removed. It's the pork's turn. Fry each medallion in a dry frying pan evenly on each side and place in a saucepan with the leek to finish cooking. This will take about ten minutes. The pork tenderloin is ready. Recipes for its preparation are complicated only by the abundance of special ingredients that you can simply buy once and almost forever in any supermarket - this applies to herbs, seasonings and olive oil.