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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
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Holly Nilsson
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Tag: pork loin
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Weekly Meal Plan Mar 11, 2024
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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
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Holly Nilsson
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Schnitzel
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Schnitzel is crispy, crunchy, and delicious.
Thing pork cutlets are tenderized, breaded and fried to a crispy golden brown. They’re quick and easy to make and jam-packed with flavor!
Schnitzel From Scratch is Easy!
So, what is Schnitzel? It is a breaded and fried cutlet, typically made with pork or veal (with veal, it is called Wiener Schnitzel). The name “schnitzel” is derived from the German word for “cut,” and is popular in Germany and eastern Europe.
- This pork Schnitzel recipe is a simple and quick dinner that kids and adults love.
- It’s a simple dinner and we love to serve it with just a fresh lemon wedges and some capers. It can be also be enjoyed smothered with sauces such as a creamy Dijon or a quick mushroom gravy.
- This versatile recipe doesn’t have to be reserved for pork, you can use chicken thighs or breasts to make chicken schnitzel as well.
Ingredients for Schnitzel
Pork – In this recipe I use pork loin pounded into thin cutlets. You can use boneless pork chops like center cut pork chops (which are cut from a pork loin). This would also work with pork tenderloin, although it’s much smaller.
Breading – I use a combination of breadcrumbs. Seasoned crumbs add an even coating while Panko crumbs give this schnitzel recipe a nice crunch.
Oil for frying – When frying, I use vegetable oil as it has a high smoke point. Another good option is peanut oil.
Variations – Try this easy recipe with other meats. Chicken breast can be prepped exactly the same way, as can beef or veal cutlets.
How to Make Schnitzel
- Pound the pork with a meat tenderizer or rolling pin as described in the recipe below.
- Dredge in flour, then egg and bread crumbs, pressing the crumbs into the meat to adhere.
- Fry in vegetable oil, 1-2 minutes per side. Serve hot garnished with parsley, fresh lemon juice, and capers.
Serve schnitzel with German potato salad, homemade egg noodles or Braised Red Cabbage. Fried shnitzel also tastes great with a contrasting cool, sweet, and tangy dish next to it, such as homemade applesauce, a fresh cucumber salad, or citrusy cranberry sauce.
For a richer dish, serve turn this into a Hunter Schnitzel with a creamy mushroom sauce.
Storing Schnitzel
Leftover schnitzel will keep in the refrigerator for 3-4 days or 2-3 months in the freezer. To reheat, panfry in a skillet for 2 to 3 minutes.
Did your family enjoy this schnitzel recipe? If so, leave a comment and a rating below!
Schnitzel
This schnitzel recipe is made with tender pieces of pork loin coated in a crispy breading.
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Preheat the oven to 200°F. Add a baking sheet to the oven to keep warm.
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If using pork loin, the pork into 4 even slices, approximately 4 oz each – ½ inch thick. Using the textured side of a meat mallet, gently pound the pork to ¼-inch thickness. Season with 1 teaspoon of salt and pepper.
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In a shallow bowl, whisk eggs and milk. In a second bowl, combine seasoned bread crumbs and Panko. Add the flour to a plate.
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Dip the pork in flour and shake off any excess. Dip into the egg mixture and then into the breadcrumb mixture, pressing to adhere. Place the breaded schnitzel on a baking sheet or large platter.
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In a large skillet, heat 1-inch of vegetable oil over medium high-heat to 375°F.
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Fry the schnitzel in small batches for about 1-2 minutes per side or until golden brown. Use tongs to transfer the schnitzel to a paper towel-lined plate and immediately sprinkle with kosher salt. Once salted, place the pork on a clean baking pan in the oven to keep warm while preparing the remaining schnitzel.
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Serve with parsley, lemon, and capers as garnishes.
To use pork tenderloin: You can use pork tenderloin in this recipe in place of pork loin. Cut 1 lb pork tenderloin into 4 even pieces, turn it upright so it is resting on the cut side, and pound to ¼-inch thickness.
Oil: Peanut oil can be used in place of vegetable oil. Use enough oil so it is 1-inch deep in the skillet – you may need more or less depending on the size of your pan.
To gauge the temperature of the oil, a fresh bread cube should be bubbly and brown once added to the oil.Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Pork
Cuisine German© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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Rosemary Orange Glazed Roasted Pork Loin – Oh Sweet Basil
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Orange glazed pork tenderloin is marinated in a delicious rub and then glazed in a sweet and tangy sauce making it juicy on the inside and crusty on the outside.
I have not had many pork tenderloins and it hasn’t helped that Cade hasn’t been interested in them either. Every now and again I’d step into the ol’ Pinterest app and sure enough another pork loin was front and center. Now I know all about algorithms and that Pinterest had caught on that I slowed my scrolling seeing the pics but even so, it worked.
I’ve been testing and testing to turn an often flavorless meat into dish for a Sunday dinner that wasn’t a hassle but looked and tasted like the best home cooked meal ever. The key? Letting the rub sit on the meat for a whole day. And what rub is that? Based off of an old orange and cranberry relish my sister used to stuff breaded chicken with. Oh it’s so good!
What Ingredients Do You Need for Orange Glazed Pork Tenderloin?
Aside from the pork tenderloins, you will need a few ingredients for the rub and few ingredients for the sauce. A phenomenal homemade meal is just this easy. Here is your shopping list:
- Pork Tenderloin
- Orange
- Orange Juice
- Garlic
- Smoked Paprika
- Olive Oil
- Kosher Salt
- Yukon Gold Potatoes
- Brussels Sprouts
Sauce
- Orange Zest
- Orange Juice
- Brown Sugar
- Orange Marmalade
- Rosemary
- Cinnamon
The measurements for each ingredient can be found in the recipe card below.
How to Make Orange Glazed Pork Loin
I love when a Sunday dinner is quick and easy but tastes like you’ve been in the kitchen for hours and hours. That is this pork tenderloin recipe in a nutshell! Here are the basic steps:
- Combine all the ingredients for the paste in a blender or food processor and blend until smooth.
- Rub all over the pork and cover with plastic wrap. Keep in the refrigerator for at least 8 hours.
- Remove from fridge and wipe off the excess rub. Let rest.
- Combine all the ingredients for the sauce in a saucepan and let simmer until it thickens.
- Preheat oven and bake, adding some sauce for the last 20 minutes.
- Prep the veggies and add them the last 20-30 minutes.
- Pour the remaining sauce over the top with fresh herbs for garnish.
- Let rest then slice and serve.
The complete instructions can be found in the recipe card at the end of the post.
Is Pork Loin The Same As Pork Roast?
Pork loin is a cut of meat. The proper term is pork loin roast. It’s a lean protein that is a healthy dinner option.
Can Pork Loin Be Used For Pulled Pork?
Pork loin is a much more lean cut of pork than what is normally used for pulled pork, but it could be used. It just won’t “pull” or shred like a pork should would.
When is Pork Loin Done?
A safe internal temperature for pork loin is 145 degrees Fahrenheit. Use a meat thermometer to make sure your tenderloin is done.
What Color Should Pork Tenderloin Be in the Middle?
When pork tenderloin has reached a safe internal temperature, it can still appear slightly pink in the middle. It should look cooked though and not raw.
How Long Will Leftover Pork Keep?
Leftovers that are stored properly in the refrigerator will keep for up to 5 days.
Sunday dinner, holiday dinner, or just a nice dinner with the family, this flavor packed rosemary orange glazed version is going to change your mind about pork loin. It has become a family favorite over here!
More Yummy Pork Recipes for Dinner:
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In a blender, puree orange quarters, juice, garlic, paprika, olive oil, and salt until smooth. Rub the paste all over the pork tenderloins and place in a baking pan. Cover with plastic and refrigerate for at least 8 hours and up to 24 hours.
1/2 Orange, 1/4 Cup Orange Juice, 5 Cloves Garlic, 1/4 Cup Smoked Paprika, 2 Tablespoons Olive Oil, 6 Tablespoons Kosher Salt, 2 Pork Tenderloins
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Remove from refrigerator and wipe to remove excess rub paste. Allow to rest on the counter for one hour so that it comes up to room temperature which promotes even cooking.
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Meanwhile, in a small saucepan over medium heat, stir together the sauce ingredients. Simmer until the mixture thickens, about 10 minutes.
1 Orange, 1/4 Cup Orange Juice, 1/4 Cup Orange marmalade, 2 Tablespoons Brown Sugar, 1/2 teaspoon Rosemary, 1/4 teaspoon Cinnamon
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Preheat the oven to 450 degrees. Place the tenderloins in a baking pan in the oven (uncovered) for 10 minutes, then lower heat to 350 and cook for 25 minutes, at this point, spread with half of your sauce and bake another 20 minutes or until a thermometer inserted in center of loin reads 145 degrees.
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Toss the potatoes and brussels with olive oil, salt, pepper and garlic seasoning and add them the last 20-30 minutes
6 Yukon Gold Potatoes, 1 Bag Brussels Sprouts
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Remove the pork tenderloin and veggies from the oven and and the remaining sauce and freshly chopped herbs for garnish.
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Let rest at least 15 minutes before slicing and serving.
left overs will should be refrigerated for up to 5 days.
Calories: 607kcal
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