> Gary gary_w1 wrote:
>
>I bought a boneless prok loin roast and cut them into steaks. I
>grilled one the other night.
>
>Very disappointing. Almost tasteless. But I LOVE chinese roast pork.
>
>Any recommendations: what to do to enhance the flavor?


Pound the shit outta them... that's right, pound them until they're about 3/16"
thick (cutlets). Then dust with seasoned flour and fry quickly, no more than
one minute per side (great in a sammiche with sauted peppers). Or coat
liberally with fresh cracked pepper, fry as per previous instructions, then
prepare a sauce from pan fond using lots of fresh lemon juice... or bread n'
fry... or prepare em a la parm.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
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"Life would be devoid of all meaning were it without tribulation."
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