On 2021-03-13 1:56 p.m., US Janet wrote:
> On Sat, 13 Mar 2021 11:47:04 -0600, "cshenk"

>> Have you tried Pork Loin? Not the littler Pork Tender Loin but the
>> full on (less expensive) cut? We have the butcher cut a whole one to
>> 1inch thick 'steaks'. You get between 17 and 22 of them and while I've
>> never tried grilling them, I fry-pan them after marinade in soy,
>> worstershire, and usually a bit of vinegar and hot-sweet 'chicken
>> sauce' (think Mae Ploy for that one but there are many brands).
>>
>> I use a cast iron pan and much less time than you, but you may prefer
>> pork with no pink or red.
>
> Pork loin is one of the first meats I can remember eating as a child.
> I have eaten and cooked all manner of pork. The above is simply a new
> recipe for a tough cut of pork.

We frequently had roasted pork loin when I was a kid, usually with
crackling. I loved it. Pork isn't as tasty as it used to be, and now
that there are just two of us we have too much leftover pork and I
always have trouble finding ways to use it up. A couple years ago I
tired something that worked well. I chopped it up as finely as I could
and tossed it into a pasta sauce. It was pretty good.