Page Contents

Easy cooking pork loin recipes – how to make braised pork loin steak in the oven in 11 steps at home.

Easy pork loin recipe for cooking pork steak with simple and tasty ingredients such as boneless pork loin and more.

Learn in this cooking video how to make pork loin steak using a tasty and easy oven-braised pork cutlet recipe from scratch!

SUPER YUMMY homemade food recipe by www.homemaderecipesfromscratch.com! ENJOY cooking braised pork loin steak in the oven at home! 👌

👌 Cooking braised pork loin steak – video 📺

➡️ More pork steak recipes ➕

How to Make Boneless Pork Steak in the Oven | My Easy Pork Butt Recipes #298

Pork steak recipes – how to make boneless pork steak in the oven. Boneless pork recipe to cook grilled pork butt steak in the oven with simple and tasty ingredients. Learn in this video how to make boneless pork steak in the oven from scratch by using an easy pork butt recipe!
SUPER YUMMY homemade food recipe by www.homemaderecipesfromscratch.com! ENJOY! ?

➡️ What ingredients do I need for the braised pork loin steak recipe? ❓

1) 2.5 kg/90 oz of pork loin fillet
2) some salt and ground black pepper to taste
3) 3 tbsp of vegetable oil (olive oil, sunflower oil)
4) 0.5 l/17 fl oz of beef stock
5) 4-5 garlic cloves or to taste, roughly chopped
6) 1/2 tsp of dried thyme

➡️ How to make braised pork loin steak in the oven from scratch? ❓

Step 1: cut the pork loin fillet into thick slices
Step 2: rub the pork steaks with salt all over
Step 3: pour oil into the skillet and wait to heat up
Step 4: fry pork loin steaks on both sides 3-4 minutes
Step 5: do place pork loin steaks into the tray when browned
Step 6: pour warm beef stock into the tray
Step 7: sprinkle chopped garlic all over
Step 8: sprinkle dried thyme over pork cutlets
Step 9: grind over some black pepper to taste
Step 10: cover the tray with foil and place it in the oven at 180C/360F for 45 min
Step 11: do remove foil and place the tray in the oven at 270C/520F for 10-15 min or until golden

➡️ Cooking tips for the braised pork loin steak recipe 🔎

Who doesn’t like pork steak? I like it very much and, therefore, I cook this dish often. One of the pork steak types that I prepare is braised pork loin steak.

I have to admit that pork loin isn’t one of my preferred pork cuts for cooking pork steak. This is because pork loin is pretty dry and lean for my taste. However, the other members of my family simply love boneless pork loin, so I use it to cook braised pork loin steak.

Those of you who are not familiar with this method of cooking are invited to read more information at the bottom of the page. I use braising as one of the main methods of cooking meat, especially pork and beef, but also rabbit because it allows both tenderizing and frying meat. The result is a delicious blend of tender meat on the inside and crispy and brown crust on the outside.

The braised pork loin steak recipe is very easy to cook and requires just a couple of basic ingredients. Not just that cooking braised pork loin steak is simple, but the preparation time is short, just like the cooking time given that you don’t need to stay in the kitchen after the dish is placed in the oven.

Braised pork loin steak fits excellently with various sauce types such as mushroom cream sauce, dill sauce, and so on. Also, it can be served with fresh vegetable salads with both vinegar and yogurt dressing. Plus, lots of side dishes go well with braised pork loin steak including mashed potatoes, fries, boiled rice, braised peas, and many more.

Enjoy cooking braised pork loin steak in the oven!

➡️ What is braising? 🔎

Not quite sure what braising is? Read more information below to learn more about the braising cooking method.

Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor). Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods, based on whether additional liquid is added.^[1][2]
Braising relies on heat, time, and moisture to break down the tough connective tissue (collagen) that binds together the muscle fibers in meat, making it an ideal way to cook tougher, more affordable cuts. Many classic braised dishes (e.g., coq au vin) are highly evolved methods of cooking tough and otherwise unpalatable foods. Both pressure cooking and slow cooking (e.g. in a crockpot) are forms of braising.
Most braises follow the same basic steps. The food to be braised (meats, vegetables, mushrooms, etc.) is first pan-seared to brown its surface and enhance its flavor (through the Maillard reaction). If the food will not produce enough liquid of its own, a certain amount of cooking liquid that often includes an acidic element (e.g., tomatoes, beer, balsamic vinegar, wine) is added to the pot, often with stock.
A classic braise is done with a relatively whole cut of meat, and the braising liquid will cover two-thirds of the food in the pan. The dish is then covered and cooked at a very low simmer until the meat becomes so tender that it can be “cut” with just the gentlest of pressure from a fork (versus a knife). Often the cooking liquid is finished to create a sauce or gravy as well.^[3][4]
Sometimes foods with high water content (particularly vegetables) can be cooked in their own juices, making the addition of liquid unnecessary.^[5]
A successful braise intermingles the flavors of the foods being cooked with those of the cooking liquid. This cooking method dissolves the meat’s collagen into gelatin, which can greatly enrich and thicken the liquid. Braising is economical (as it allows the use of tough and inexpensive cuts), and efficient (as it often enables an entire meal to be prepared in a single pot or pan).
Braising

➡️ Health benefits of eating pork ⚕️

Wondering if pork is healthy and beneficial for your body? The answer is a resounding YES! Read below some of the arguments that show that MODERATE consumption and WITHOUT EXCESSIVE FAT is especially important for your health!

High-quality protein is the main nutritional component of pork, making it useful for muscle growth and maintenance. The fat content of pork varies. It’s mainly made up of saturated and monounsaturated fats.
Vitamins and minerals
Pork is an excellent source of many vitamins and minerals, including thiamine, zinc, vitamin B12, vitamin B6, niacin, phosphorus, and iron.
Pork contains a number of bioactive meat compounds, such as creatine, taurine, and glutathione, that may benefit health in various ways.
Health benefits of pork
Pork is high in various healthy vitamins and minerals, as well as high-quality protein. Adequately cooked pork can make an excellent part of a healthy diet.
Pork is an excellent source of high-quality protein, so it should be effective for the growth and maintenance of muscle mass. Like other types of meat, it may also help improve muscle function and exercise performance.
Pork 101: Nutrition Facts and Health Effects