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Recipes with boneless pork loin

4 recipes that use boneless pork loin, with photos, step-by-step instructions and cook times. The quickest, Kotlet schabowy, takes 35 minutes. It is most often cooked with garlic, onion and butter.

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Myaso po-frantsuzski

Despite the name, nobody in France would recognise "French-style meat": it is a Soviet celebration bake, made for New Year's Eve and 8 March from whatever a family could find, and it still fills oven trays across Russia every holiday. Thin slices of pork loin are layered with onion and potato, spread with mayonnaise and covered in grated cheese, then baked until the top is golden and the meat tender. It is rich, savoury and a little indulgent; serve it with a crisp salad or pickles to cut through. A common mistake is leaving the pork thick, which keeps it chewy while the cheese burns; beat it thin. Check the pork reaches at least 63 °C and rest it 5 minutes. Chef's tip: mix half sour cream into the mayonnaise for a lighter, tangier sauce.

65 minRussianMeatGluten free
by KrazyBadal 0 views

Njeguški ražanj

Njeguši, the stone village high above the Bay of Kotor in Montenegro, is famous for two things: its air-dried pršut ham and its sheep's cheese. This dish wraps both inside thin pork escalopes, which are rolled tight, threaded onto skewers and roasted, traditionally on a spit, until the outside is browned and the cheese melts into the ham. It is pork through and through, and once the rolls are cooked right through the cured ham inside is cooked too. Serve with roast potatoes and a little kajmak or sour cream. A common mistake is pounding the pork too thin, so it tears; aim for 5 mm. Chef's tip: marinate the pork overnight in the fridge with garlic and oil; the meat stays juicy around the salty filling.

90 minBalkanMeatGluten free
by KrazyBadal 0 views

Erdélyi fatányéros

The name means 'wooden plate', and that is how this Transylvanian-Hungarian feast is brought to the table in Cluj and Târgu Mureș restaurants: a big board heaped with fried potatoes and topped with grilled pork chops, veal escalopes and crisp smoked bacon, surrounded by pickled cucumbers, peppers and red cabbage. It is meant for sharing, two or four people picking from one board, and it smells of garlic, marjoram and smoke. The pork and bacon make this very much a pork dish, balanced by the sharp pickles. Where people most often go wrong is grilling everything at once; cook the bacon first and use its fat for the meat, so nothing dries out while waiting. Chef's tip: score the edge of each pork chop through the fat every 2 cm; it stops the chops curling up in the pan and cooking unevenly.

60 minRomanianMeatGluten free
by KrazyBadal 0 views

Kotlet schabowy

Kotlet schabowy is the Polish Sunday dinner, served in homes and milk bars from Warsaw to Wrocław, usually with buttery dill potatoes and mizeria (cucumber in soured cream) or braised cabbage. It is a pork dish: slices of boneless pork loin are pounded thin, dipped in flour, egg and breadcrumbs and fried in lard or oil until crisp and golden. Chef's tip: pound the meat between sheets of cling film to an even 5 mm; even thickness means the coating browns just as the meat is done.

35 minPolishMeat
by KrazyBadal 0 views

Goes well with boneless pork loin