Tenderized Pork Loin

Tenderized pork or also called (otbivny) are a classic and a staple recipe in most European homes. Though there are many different ways to make it, my version is super simple, delicious and the quickest way to cook this meat dish. It requires the bare basic ingredients most homes always have on hand and no need to make a trip to the store. This recipe is moist, garlicky and tender.

Pork is quite nutritious and filling therefore, it is great for cooking many dishes with many cuts. For this specific recipe i like to use the tenderloin cut because it is already tender and you don’t need to tenderize it much, but you can also use cuts such as belly, butt, or shoulder. I prefer to make my otbivny to the thinner side but if it isn’t your preference, you can leave them thicker just be sure to have the same thickness throughout each piece and leave them to marinate a little longer so the salt has time to penetrate through the meat and give it it’s best flavor.

Ingredients:

1lb pork Tenderloin

2 cloves garlic (finely grated or pressed)

1/2tsp Kosher Salt (3/4tsp if using sea salt)

1/8tsp Ground black pepper

2Tbsp Olive Oil + more (for frying) (or just enough to cover the bottom of the pan per batch)

4 eggs + salt + pepper

Instructions:

Wash, pat dry and clean the tenderloin from all the silver membranes.

Slice into 1/3″ slices and add salt, pepper and very fine grated (or pressed) garlic . Mix everything together very well.

Tenderize slices on both sides with a meat tenderizer just until the slices lay flat and even thickness all around the piece.

TIP: Place a damp cloth underneath a cutting board, and add a double layer plastic wrap on the bottom of the cutting board. Place a few slices of meat on the plastic wrap and cover with another double layer plastic wrap. This speeds up the process, makes it easier to flip the pieces and makes cleanup a breeze.

In a separate bowl, whisk together 4 eggs and season with a 1/8tsp of salt and a pinch of pepper until runny.

Preheat a pan on medium heat and add about 1-2tbsp of oil (any oil for frying)

Dip each piece of meat into the egg wash and fry on both sides until golden brown or until cooked through.

Remove the meat and place on a paper towel to absorb any access fat.

Clean the pan between batches. If you have leftover egg wash in the pan, it will burn. Carefully remove using a paper towel and a pair of tongs. No need to wash, just wipe down with a paper towel, place back on the heat and add more oil.

We love to have otbivny with a side of mashed potatoes and a salad or cooked vegetables. They would also pair well with these chunky & creamy mashed potatoes or this steamed rice with vegetables. A fresh salad such as this crunchy cabbage salad would lighten up this recipe and this cauliflower and corn would add even more garlic boost.

Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #alenashomecooking. I love seeing your creations.