On Jun 12, 8:54*am, Brooklyn1 <Gravesend1> wrote:

> Unless it's the first cut (with lots of fat) pork loin doesn't braise
> well, it's much too lean so will all of a sudden fall apart into tough
> gritty (rhymes with titty) bits and strings, will be very dry. *Pork
> loin is best dry/oven roasted until just barely cooked through.
> Yesterday I braised pork shoulder chops in tomato sauce, luscious! *I
> always braise on the stovetop, I need to taste and add... for me
> braising is a whole day affair that demands my full attention.


All day affair? The only all day affair I'm into is doing
nothing. Your negative comments will not deter me. I will make the
loin roast and let you know how it turned out (if it turns out bad),
otherwise I will say nothing if it turns out ok. Thanks for your
response.

TJ