> wrote in message
...
> In rec.food.cooking, Gary > 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?
>
> What you have there is a boneless loin pork chop. If you are grilling it
> on a gas grill, it is not geting hot enough. Use very hot charcoal.
> Salt and pepper both sides. grill on one side until the fat around the
> edge is nice and crispy, and the surface is golden brown. Flip them
> over, and sprinkle a little bit of some tasty chile powder on the cooked
> side, to melt into the liquid fat. Don't cook it too long - you don't
> want to dry it out.
>

That last bit of advice is particularly important. Pork is perfectly safe
when there is still a bit of pink in the middle, and it tastes much better
than the overcooked dried out pork that is too often the norm.


--
Peter Aitken

Remove the crap from my email address before using.