The pan-seared pork loin is a simple and quick recipe perfect for those not very skilled in the kitchen. A main course suitable for all occasions, in just 10 minutes you can serve a dish worth licking your lips! The pork slices are floured and briefly browned in the pan before being immersed in a creamy milk sauce that ensures a tender and succulent result. Serve the milk pork loin accompanied by roasted potatoes or a side of seasonal vegetables and you will ensure a tasty and complete dinner. Definitely worth repeating!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 280.89 (Kcal)
- Carbohydrates 14.10 (g) of which sugars 1.91 (g)
- Proteins 24.40 (g)
- Fat 13.85 (g) of which saturated 6.24 (g)of which unsaturated 10.39 (g)
- Fibers 0.58 (g)
- Sodium 112.71 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3/4 cup all-purpose flour
- 1 1/3 lbs pork loin
- 2 tbsps butter
- 3/4 cup milk
- to taste salt
- to taste pepper (ground)
- to taste parsley
How to Make Pan-Seared Pork Loin
To prepare the pan-seared pork loin, pour the flour onto a plate, salt it, and dredge the pork slices, removing the excess.
Meanwhile, melt the butter in a skillet, then place the pork loin and brown it over medium heat for a couple of minutes on each side.
Transfer the meat to a plate and keep it warm. Then, pour the milk into the same skillet, add salt and pepper, and let it thicken for about 4 minutes.
Then place the meat back in the skillet and continue to cook for another minute over low heat. Turn off the heat and garnish with chopped parsley; finally, serve the pork loin hot.
Storing Pan-Seared Pork Loin
Typically, cooked pork can be stored in the refrigerator, if sealed in an airtight container, until the next day at most.
Variations for Pan-Seared Pork Loin
You can replace the parsley with chives. You can replace the pepper with a mix of ground spices.
FAQ
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