I’ve been trying to perfect making these thin boneless pork loins, because they have so many positive traits. They cook quickly, they’re flavorful, and they’e a pretty lean meat. The downside is . . . that they are so easy to overcook and get tough. This time I think I nailed them though! Mine were about 1/2 to 3/4 inch thick, so I sautéed them about 4-5 minutes on each side on medium high heat.
I also made baked potato fries with dill I had leftover. I cut the potatoes, put them on a baking sheet lined with foil, and added dill, salt, pepper, and drizzled olive oil, and tossed the potatoes around. I ran out of room on my baking sheet, so I got creative and used a non-stick 9″ cake pan for the rest. (You have to leave a little bit of space between the potatoes because otherwise they will just steam and won’t come out crispy.) Then I cooked them for 30 minutes in a 450 degree preheated oven.
I like cooking with fresh dill, fresh cilantro, fresh parsley, because they add so much flavor and they’re inexpensive. Even in Manhattan, a bundle of cilantro costs maybe $2.50 at most. I keep the herbs on a plate in the refrigerator. When I can’t use them fast enough before they spoil, I put them on the countertop and use the “fresh” herbs just as you would use dried herbs.
In addition to the pork loin and baked potato fries, I chopped tomatoes with fresh scallion and put a little feta to the side. I’d say this was an easy and filling meal!
Categories: At Home