How long do you cook pork loin on a frying pan

Q: How long should you cook pork for in a pan?

When youre frying thin pork chops over medium-high to high heat, 2 to 3 minutes per side is just right for browning and cooking them all the way through. For thicker chops, brown on both sides then check the internal temperature with a digital thermometer. It will take 5 to 6 minutes per side to completely cook them.

Table of Contents Show

Ingredients
Instructions
Ingredients
How long does pork loins take to fry?
How long should you cook pork for in a pan?
How long does pork meat take to fry?
How do you cook a pork loin without it drying out?

I’m vacationing in the beautiful and sun-filled (and fun-filled) country of Costa Rica right now but really wanted to share this pork tenderloin recipe with everyone!

I have never had great success with pork tenderloin before now…somehow it always seemed to end up dry and not very tasty. But I was inspired to try again by a recent meal my neighbor cooked for us and also by a video of Michael Mina showing Tim Feriss how to cook pork tenderloin in a frying pan (edit- I removed the link to the video since that website disappeared!). Ok, so my pork doesn’t look quite as pretty as Michael Mina’s, but I’m not feeling too bad that my cooking isn’t quite up to Michelin-star chef standards!

This dish requires zero prep and uses very very few ingredients. So, how do you cook delicious pork in a frying pan?

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I started with a 1 lb piece of pork tenderloin and cut it in half. Then I put a tablespoon of coconut oil into a frying pan on medium heat and put the pork tenderloins into the pan. Inspired by Michael Mina’s suggestion of using tongs (he suggested that trainee chefs used them actually), I used my bbq tongs to turn the pork over after each side cooked. I also sprinkled salt on the pork while it was cooking.

So here’s my collage (I was lazy and took these photos with my iPhone):

I’m not that experienced in determining when pork is cooked “perfectly” (which is slightly pink in the middle), but it offered a great opportunity to try out my meat thermometers.

At an internal temperature of 145F (63C), pork is safe to eat – in fact, it’s really delicious at this point because it’s not dry and tough!

Then I sliced the tenderloin into 1-inch thick chunks to plate them and served them with a simple spinach and almond stir-fry (recipe here).

If you’re looking for other paleo pork recipes, try my Chinese Mu Shu Pork recipe here or this easy Pineapple Pork recipe.

Click To Email This Pork Tenderloin Recipe To Yourself Print

Ingredients

1 lb pork tenderloin
salt and pepper to taste
1 tablespoon coconut oil

Instructions

Cut the 1 lb pork tenderloin in half (to create 2 equal shorter halves).
Place the 1 tablespoon of coconut oil into a frying pan on a medium heat.
After the coconut oil melts, place the 2 pork tenderloin pieces into the pan.
Leave the pork to cook on its side. Once that side is cooked, turn using tongs to cook the other sides. Keep turning and cooking until the pork looks cooked on all sides.
Cook all sides of the pork until the meat thermometer shows an internal temperature of just below 145F (63C). The pork will keep on cooking a bit after you take it out of the pan.
Let the pork sit for a few minutes and then slice into 1-inch thick slices with a sharp knife.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

Calories: 330
Sugar: 0 g
Fat: 15 g
Carbohydrates: 0 g
Fiber: 0 g
Protein: 47 g

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Recipes
20-minute pork pan-fry

Ingredients

500g pork tenderloin fillet
1 tbsp plain flour
2 tsp dried rosemary
3 tbsp olive oil
250g chestnut mushrooms, sliced
1 fat garlic clove, finely chopped
300ml vegetable stock

Method

STEP 1
Coat the pork: Cut the pork diagonally into finger-thick slices. Tip the flour and rosemary into a large plastic food bag, add some salt and pepper and the pork, and toss until the meat is well coated.
STEP 2
Start cooking: Heat 2 tablespoons of the oil in a large wide frying pan. Add the pork and fry for about 3-4 minutes until nicely browned on both sides, turning once. Remove from the pan.
STEP 3
Fry the mushrooms: Heat the remaining oil in the pan, tip in the mushrooms and fry until they start to soften, about 2 minutes. Sprinkle in the garlic and return the pork to the pan with any flour left in the bag. Stir in the stock and bring to the boil. Simmer for 5 minutes or until the pork is cooked.

RECIPE TIPS

MAKE IT DIFFERENT

Make a more sophisticated sauce by replacing half the stock with either red or white wine.

Recipe from Good Food magazine, March 2002

How long does pork loins take to fry?

Heat a heavy-based or non-stick frying pan to around medium heat. Oil the steak on both sides, rub in and season with salt, pepper and anything else you fancy. Put the pork steak in the hot pan. Keep a close eye on it – it should take roughly 6 -7 minutes on each side, depending on the thickness of the steaks.

How long should you cook pork for in a pan?

When you're frying thin pork chops over medium-high to high heat, 2 to 3 minutes per side is just right for browning and cooking them all the way through. For thicker chops, brown on both sides then check the internal temperature with a digital thermometer. It will take 5 to 6 minutes per side to completely cook them.

How long does pork meat take to fry?

In a 12-inch heavy skillet, heat 2 tablespoons olive oil or canola oil over medium-high temperature to cook pork chops. Cook 3 to 4 minutes per side until golden brown on the outside. An instant-read thermometer inserted in the pork should register 145°F for doneness.

How do you cook a pork loin without it drying out?

The best way to keep the pork loin from drying out is to cook it at a low temperature slowly. I like to roast it at 325 or 350 degrees. By using a thermometer you will be able to tell when the pork loin has reached the desired internal temperature of 145 degrees.