Steve's favorite Pan fried crispy pork loin
Why I Love This Recipe
I love pork loin, but sometimes I find that it can get dry unless cut really thin- so I tried brining it overnight first, and was able to cook a nice thick pork loin that was still moist in the middle
Ingredients You'll Need
1 bottle bud light
2 T brown sugar
1 t onion powder
1 t garlic powder
1/2 t chile powder
1T black pepper
2 thick cut pork loin pieces about 3/4" thick
flour to dust pork loin
1 egg blended with a splash of water
Panko (Japanese bread crumbs)
In large ziplock bag, combine beer, brown sugar, onion powder, garlic powder, chile powder, salt, and pepper.
Add pork loin pieces and squeeze out excess air.
Put bag in bowl in fridge overnight (I've never had a bag leak, but would rather be safe than sorry)
Take out pork about 1 hour prior to cooking and remove from brine, drying them off.
Preheat high sided pan with 4 T canola oil on medium high.
Dredge pork in flour, then in egg wash, and dip in panko.
Press panko into pork making sure all sides are covered well.
Gently lay pork into pan, making sure not to spatter yourself with oil.
Lower heat to medium low, and leave in pan, do not touch, as you want to create a nice crust on the pork.
Cook for about 7-8 minutes - or until you can see juices start to come through top.
Turn over and cook for another 10 minutes.
It is really important that you take out the pork before hand to let it come to room temp, otherwise you will end up having to stick it back in the pan or microwave to cook completely.