Pan-Seared Bone-In Pork Loin

Juicy and flavorful meat just like in a restaurant! Cooking pork loin on the bone at home so that it turns out breathtakingly tasty is actually very simple! The main marinade here is mustard with soy sauce and oil, which softens the meat and imbues it with a unique aroma.
cook time: 2h
Owen Truitt
Pan-Seared Bone-In Pork Loin

Nutrition Facts (per serving)

257
Calories
17g
Fat
6g
Carbs
23g
Protein

Ingredients (2 portions)

Basic:

Ground black pepper to taste
Vegetable oil 30 ml
Soy sauce 70 ml
Ready mustard 2 tbsp
Pork loin (2 pieces) 700 g

Recipe instructions

Step 1

Step 1
How to make pork loin on the bone in a frying pan so that it turns out juicy, tasty and aromatic? Very simple. To begin, prepare the necessary ingredients according to the list. You can take the loin already sliced or buy a whole piece and cut it into slices between the bones yourself. I marinated two fairly large pieces weighing 350 g each, but the amount of marinade is enough for 3 loins or even more if the loins are small.

Step 2

Step 2
First, prepare the marinade. In a bowl, mix mustard, soy sauce, vegetable oil and pepper. I usually don’t add salt to marinades with soy sauce; the marinade ends up salty. But if you still want to add salt, then in small quantities, otherwise you risk over-salting. In addition to these spices, you can add your own to taste: spices for pork, dry garlic, etc.

Step 3

Step 3
Rinse and dry the pork loins. If you don’t like meat on the bone, you can cut off the bone or replace the loins with carbonated meat, in which the bone has already been cut out.

Step 4

Step 4
Place pork in a bowl and coat all sides with marinade. Leave to marinate for 1.5 hours at room temperature, or preferably overnight, but in the refrigerator. The longer the meat is marinated, the tastier and juicier it will be. You can do without marinade at all, just salt and pepper the meat, grease with vegetable oil on both sides and fry in a dry frying pan until golden brown. But with marinade it turns out much tastier.

Step 5

Step 5
Heat a dry frying pan well, add the loin and fry over high heat until golden brown, 5-8 minutes, depending on the desired degree of doneness.

Step 6

Step 6
Then turn the loin over to the other side and cook for about 5-8 minutes more.

Step 7

Step 7
I have large loins, so I fried them separately. I fried the first loin in a grill pan, and the second in a regular Teflon pan to compare which one was tastier and more beautiful. While the second loin was roasting, I covered the first one with foil. It’s better, of course, to fry the loins at the same time.

Step 8

Step 8
Transfer hot meat to a plate and cover with foil. Leave for 5-7 minutes so that the juices are evenly distributed inside the meat.

Step 9

As a result, both loins turned out equally tasty, but the one that was fried on the grill turned out to have a beautiful pattern. Bon appetit!

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