Emilie Meyer
Deep-frying pork loin is a quick and easy way to cook tender and juicy meat. The process involves heating oil to a high temperature, usually between 325°F and 350°F, and then carefully placing the seasoned pork loin into the hot oil. The cooking time will depend on the thickness of the pork loin and the desired level of doneness, but it typically ranges from 2 to 5 minutes per side for a golden brown crust. In this article, we will provide a step-by-step guide on how to cook pork loin in a deep fryer, including tips on preparation, cooking times, and serving suggestions.
Characteristics of cooking pork loin in a deep fryer
| Characteristics | Values |
|---|---|
| Marinade | Apple juice, Worcestershire sauce, mustard, onion powder, garlic |
| Brine | 24-36 hours |
| Oil temperature | 325F-350F |
| Frying time | 2-3 minutes per side, 30 seconds to brown, 30-40 minutes to reach 120F at the center |
| Resting time | 20-30 minutes |
| Internal temperature | 145F |
| Thickness | 1 inch |
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What You'll Learn
Marinade and brine the pork loin
Brining is a great way to ensure your pork loin is juicy and tender. It involves soaking the meat in a saltwater solution before cooking. The salt and water get right into the meat, making it taste delicious and giving it a tender texture. You can also add other seasonings to your brine, such as black peppercorns, garlic, onion slices, or fresh herbs. If you want to keep things simple, just use salt and water. The amount of salt and water you use will depend on the size of your container and the amount of meat you're brining. As a guide, use four cups of cold water and six tablespoons of Diamond Crystal kosher salt, or four and a half tablespoons of Morton's kosher salt, or three tablespoons of fine or table salt.
If you don't want to brine your pork loin, you can always use a marinade. A marinade is a great way to add flavour to otherwise plain meat. You can use a variety of ingredients to make a marinade, such as olive oil, soy sauce, Worcestershire sauce, mustard, lemon juice, garlic, and herbs. Combine your chosen ingredients in a measuring jug, add the pork to a freezer bag, and pour the marinade over it. Massage the marinade into the pork and leave it in the fridge for at least an hour or up to three days.
If you want to get creative, you can try injecting your pork loin with a flavour injector syringe. Fill the syringe with a mixture of apple juice, Worcestershire sauce, mustard, and onion powder, and inject the pork tenderloin all over. After each injection, plug the hole with a sliver of garlic. You can also coat the outside of the pork loin with a dry rub before placing it in a zip-top bag and refrigerating it overnight.
Once you're happy with your marinade or brine, it's time to start frying! Cut your pork loin into slices about a quarter of an inch thick. Freeze the meat for an hour or two to make it easier to slice. Then, heat some oil in your deep fryer to 325-350°F. You can use cornstarch or a mixture of flour, breadcrumbs, salt, and pepper to coat your pork slices before frying them. Fry each side for 2-3 minutes, or until they're golden brown and cooked through.
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Inject the pork loin with a flavour injector syringe
To cook pork loin in a deep fryer, you should heat oil with a high smoking point to 325°F–350°F. Place the pork loin in the fryer basket, fat-side down, and slowly lower it into the hot oil. Fry for about an hour or until the centre reaches 155°F. The timing will depend on the thickness of the roast.
Now, to inject the pork loin with a flavour injector syringe, you'll first need to prepare your chosen marinade. A simple marinade might include apple juice, Worcestershire sauce, mustard, and onion powder. You can also try a mixture of honey, melted butter, and garlic. If you're using herbs, make sure they're well pulverized, as large chunks can become stuck in the injector. Combine all the ingredients in a bowl, whisking right before drawing the marinade into the injector.
If you're having trouble drawing the marinade up into the syringe, try combining all the ingredients in a water bottle and shaking it up before pouring it into a bowl. You can then dip the needle into the solution and draw the plunger back towards you. If your injector has a clear body, you'll be able to see the fluid filling the barrel. If your injector has holes up the shaft of the needle, you may need to tilt the bowl to avoid drawing up air.
Once your syringe is filled, you're ready to inject the pork loin. If the meat has a bone, inject in and around the bone, and avoid injecting near the bone itself. It's best to inject from the side, aiming for the muscles, rather than straight into the top of the meat. This will ensure that you don't lose excessive amounts of fluid, and you should be able to see the meat puffing up as the liquid is delivered. Push down on the plunger with steady, even pressure, and make sure the needle is deep down in the meat. If you're using a smaller needle, you can move it around in the same spot to deliver the solution evenly. After each injection, plug the hole with a sliver of garlic.
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Coat the pork loin in cornstarch or flour
To coat the pork loin in cornstarch or flour, you'll first need to prepare the pork loin by cutting it into 1/4" slices. It's recommended to freeze the pork loin for an hour or two to make slicing easier. You can choose to keep the fat cap intact, but it's best to remove the skin.
Next, prepare a dredging station with two large bowls. In the first bowl, combine one cup of milk with an egg and whisk to combine. Then, add your choice of dry spices and whisk again. You can use chilli flakes, garlic powder, onion powder, white pepper, salt, or any other spices you prefer. In the second bowl, place some cornstarch or flour. You can also create a flour mixture by combining flour with cornstarch and spices.
Now, it's time to coat the pork loin slices. Take each slice and dip it into the first bowl with the egg and milk mixture. Ensure each slice is well-coated. Then, transfer the coated slice to the second bowl and generously coat it with the cornstarch or flour mixture. Shake off any excess coating.
It's important to let the coated pork loin slices rest for about 30 minutes before frying. This allows the coating to set and ensures it doesn't come off during cooking. During this resting time, you can prepare side dishes or even set up your deep fryer or wok with oil heated to 325°F-350°F.
By coating the pork loin in cornstarch or flour, you'll achieve a crispy, golden exterior when fried. The cornstarch helps the pork to brown beautifully and creates a crisp crust that seals in the juices, ensuring your deep-fried pork loin is moist and juicy.
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Heat the oil to 325°F-350°F
To deep fry pork loin, heat the oil to 325°F–350°F. This temperature range is important as it ensures the oil is hot enough to cook the pork through without burning the outside. Oils with a high smoking point, such as canola, vegetable, or grapeseed oil, are best for deep frying.
When the oil has reached the correct temperature, carefully place the pork loin into the fryer, ensuring you are not splashed by hot oil. It is important to place the pork fat-side down to ensure even cooking.
The cooking time will depend on the size and thickness of the pork loin. For a whole pork loin, cooking will take around 30–40 minutes. For smaller, sliced pieces of pork loin, cooking will take significantly less time, around 2–3 minutes per side.
It is important to ensure the pork is cooked through. The internal temperature of the pork should be 145°F (63°C) when it is removed from the oil. If the internal temperature is below this, the pork may be unsafe to eat. If the internal temperature is above this, the pork may be dry.
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Fry the pork loin for 2-3 minutes each side
Frying pork loin in a deep fryer is a quick and easy way to enjoy tender and juicy meat. When frying pork loin, it is important to ensure that the meat is cooked thoroughly, while also retaining its juiciness.
To achieve this, start by heating a generous amount of oil with a high smoking point to 325°F–350°F (163°C–177°C) in your deep fryer. You can use a variety of oils with high smoking points, such as canola, vegetable, or grapeseed oil. It is crucial to ensure that your deep fryer is large enough to completely submerge the pork loin in the hot oil.
Before frying, prepare the pork loin by cutting it into 1/4" thick slices. You may choose to freeze the meat for an hour or two beforehand to make slicing easier. Once sliced, coat each piece of pork with cornstarch or a flour mixture before gently placing them into the hot oil. This step will help create a crispy exterior.
Now, for the key step: fry the pork loin for 2–3 minutes on each side. This timing will allow the meat to cook evenly and develop a golden crust. Keep in mind that thicker cuts of pork loin may require slightly longer cooking times, so adjust as necessary.
After frying, remove the pork loin from the oil and drain any excess. It is important to let the meat rest for a few minutes before serving. This resting period ensures that the juices redistribute, resulting in moist and tender pork loin steaks.
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Frequently asked questions
The cooking time for pork loin in a deep fryer depends on the thickness of the roast. It is recommended to fry for about 1 hour or until the centre of the meat reaches 155°F.
Before deep-frying, the pork loin should be cut into 1/4" slices. It is also recommended to freeze the meat for 1-2 hours to make slicing easier.
The ideal temperature for deep-frying pork loin is between 325°F and 350°F.
It is important to ensure that your fryer is large enough to completely submerge the pork loin in oil. Additionally, it is recommended to coat the pork loin with cornstarch or flour before frying to ensure a crispy exterior. It is also important to note that deep-frying is not the most efficient method for cooking pork tenderloin due to the large amount of oil required.
