Slice the garlic thinly.

Lay 3 slices of pork loin slightly overlapping on a cutting board, season with salt and pepper, and sprinkle with flour. Roll tightly from one end. Repeat this process 4 times, wrapping the rolled meat in plastic wrap to form a cylinder. Chill in the freezer for 30 minutes.

Remove the plastic wrap and slice the meat into 1cm thick pieces.

Heat salad oil and garlic in a frying pan over medium-low heat until lightly browned, then remove the garlic.

Place the pork slices in the pan and cook over medium heat until browned. Flip and cover with a lid, cooking on low heat for 3 minutes to steam and cook through.

Push the pork to the side of the pan and add all sauce ingredients except butter. Simmer over medium heat until thickened, then add butter and stir until melted. Coat the pork with the sauce.