The super tender pork loin slices cooked on a grill – grill – wide ribbed petravera plate with parchment paper or in a non-stick pan at high temperature and in quick times are particularly succulent and tender.
The loin or tenderloin is a cut where the lean part is visually distinct from the fatty part, making it easy to trim.
I buy it when we crave pork and as an alternative to fattier cuts.
It’s ideal for the preparation of rolls and scaloppine.
Super tender pork loin three tasty and light recipes to prepare together or enjoy individually:
– flavored;
– flavored and floured;
– breaded.
Don’t forget to account for the breading in the total carbohydrate count of your meal.
- Difficulty: Easy
- Cost: Moderate
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Grill, Plate, Stove
- Cuisine: Italian
Ingredients
- slices pork loin (weight according to meal plan)
- 1 pinch herb and spice mix for roast
- as needed semolina (wholemeal or wholemeal flour)
- 1 pinch herb and spice mix for roast
- as needed breadcrumbs (or wholemeal breadcrumbs)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- as needed chopped parsley
- 1 pinch mixed peppercorns (with grinder)
- 1 drizzle extra virgin olive oil (raw)
- as needed lemon (slices)
- as needed orange (slices)
Suggested Tools
- Grill or plate
- 1 Pan with lid preferably in glass
Preparation
Lay the pork loin slices on a cutting board.
The loin or rack is a cut where the lean part is visually distinct from the fatty part, making it easy to trim.
Remove any fat with a knife.Flavored Pork Loin Slices
Dust both sides with a mix of herbs and spices for roast.Flavored and Floured Pork Loin Slices
On a plate, pour and mix semolina or wholemeal flour with a pinch of herb and spice mix for roast.
Flour the slices on both sides.Breaded Pork Loin Slices
On a plate, pour and mix breadcrumbs or wholemeal breadcrumbs, a pinch of salt, and a pinch of pepper, chopped parsley.
Coat the slices on both sides in the seasoned breadcrumbs.On grill – grill – ribbed plate with parchment paper
Heat the surface well.
Cut a sheet of parchment paper to the size of the surface – it should not protrude from the edges as it might burn.
Place the parchment paper on the surface.
Lay the pork loin slices on the parchment paper.
Cook the slices on both sides, it takes just a few minutes of cooking.In non-stick pan
Heat the non-stick pan well.
Place the pork loin slices on the hot non-stick pan.
Cook the slices on both sides, it takes just a few minutes of cooking.Plate.
Grind a bit more pepper and drizzle with a bit of extra virgin olive oil.Your super tender pork loin slices are ready.
Enjoy your meal!
Serve with lemon or orange slices.
You can use your pork loin slices in the version you prefer as a base for preparing mushroom scaloppine by completing the preparation with:
– light pan-cooked mushrooms;
or following the procedure described for the preparation of:
– mushroom scaloppine without butter and with wholemeal semolina.
Storage, Tips, and Variations
For a gluten-free version, use specific gluten-free flour and breadcrumbs.
If leftovers remain, you can store them in the fridge for up to 2 days in an airtight container.
Reheat them in the oven or in a non-stick pan.
FAQ (Questions and Answers)
What is the difference between pork rack and pork loin?
The pork rack is the cut of meat that includes the bones.
The pork loin or tenderloin is the cut of meat without bones.What is the difference between pork loin and pork tenderloin?
The tenderloin is the part between the pork loin or tenderloin and the thigh.
What is lean pork meat?
The tenderloin.
The pork loin or tenderloin is a cut where the lean part is visually distinct from the fatty part, making it easy to trim.
