BRINE them in Apple juice for 12 to 24 hours and then cook.
Pork does not have to be well done.
145 to 150 degrees F is enough.
Just past the pink center stage.


--
Emil Luca

"Shaun aRe" > wrote in message
eenews.net...
>
> "tenplay" > wrote in message
> ...
>> My wife bought some pork sirloin steaks instead of chops thinking that
>> it would be healthier for me to eat because it is leaner. She fried
>> them like she would chops, and they turned out dry and rather tasteless.
>> Is there anything we can do to make them moister and more appetizing?
>> Thanks for any advice/suggestions.
>
> Where did the 'Sir' bit come from? It was loin of beef the drunken sod of
> a
> king knighted not 10 miles from here ',;~}~
>
> Anyway - are you saying you have more raw ones, or you have cooked ones
> that
> are dry and you want those fixed up?
>
> If the latter, try dicing them and slow cooking as if you were making a
> meat
> sauce.
>
> As for raw ones - pork loin steaks I find aren't dry unless over done, so
> I
> dunno!
>
>
> Shaun aRe
>
>