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Stove Top Pork Loin

When it's too hot to turn on the oven, cook your boneless loin of pork on top of the stove.

When it’s too hot to turn on the oven, cook your boneless pork loin on top of the stove.

I certainly wasn’t paying attention to the weather report when I bought a boneless pork loin a few weeks ago. With temperatures in the upper nineties on the way, I took a deep breath and cooked the pork loin on top of the stove.

Stove Top Pork Loin

The Basics:

  • 3 lb boneless pork loin
  • 3 large onions
  • 6 to 8 carrots
  • Generous amount fresh parsley, roughly chopped
  • Dried sage, salt, fresh pepper
  • Olive oil

Using a heavy pot, salt and sauté onions and carrots at about medium in olive oil until they begin to brown.

Be careful not to let onions get dark brown and bitter.

Remove vegetables, leaving any remaining oil in the pot.

Salt, and then quickly brown pork well in oil on all sides.

Place parsley on top of meat and season it with salt, pepper and sage. Add onions and carrots on top.

Add 1 cup cold water to bottom of pot. Bring to a boil, and turn down heat to a good simmer.

Cook covered about 35 minutes, stirring ingredients every 10 minutes. Make sure you turn meat, and that vegetables take a turn in liquid.

Begin checking for doneness after 35 minutes. Yes, that soon! Once meat reaches about 155 degrees, remove pot from heat and let it all sit, covered, 15 minutes or so. Serve with buttered wide egg noodles and a green salad. Frozen peas are a nice touch too.

Do not overcook pork. This is your only hard job. Use a meat thermometer, and take pork off the heat when it is still juicy. Cook this lean cut of meat too long and you’ll go from pork to peanut butter roast in the wink of an eye.

Tip: Do you know that pork can vary dramatically in quality from brand to brand? It’s well worth a cook’s time to shop around to find a good source. For a super pork-lovers treat, spring for prime pork, often only available at specialty stores and high-end butcher shops. The extra marbling, eliminated from most pork to make it leaner and more healthful, makes for extremely tender and tasty pork.

4 Responses to “Stove Top Pork Loin”

  1. Maurice says:

    Is the meat loin tender

  2. Linda Carlin says:

    Made this according to directions using 2.5 lb pork tenderloin
    One end was tough, other end (fatty end) was tender. In all fairness toughness due to cut of meat, I think

  3. Kathy says:

    Hi, Linda. I am sorry this didn’t work out for you. To be honest, I don’t cook pork tenderloin anymore. I tend to overcook that cut, although people have told me they have had great results. I think if you try it with a boneless pork loin you’ll be okay. I imagine a rib cut would be good too – but I try to stay with the leaner meats.
    Btw, later this week I hope to have time to post about a delicious slow-cooker pork recipe I was treated to this summer for my birthday.
    Thanks for the feedback.
    k

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