Dry pork sirloin steaks

"tenplay" <[email hidden]> wrote in message
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Quoted message said:

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

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" <[email hidden]> wrote in message
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Quoted message said:

"tenplay" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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

Emil Luca said:

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.

I brime them in ziplock bag, 1/2 cup salt, 3 cups of water for one
hour. You can use aple juice or pineapple juice if you like.
Jerry

She probably overcooked them, because she probably thinks you have to do
that to kill the worms. There's no need to overcook pork nowadays - it
can be safely left somewhat pink in the center believe it or not!

: news:[email hidden]...
: > 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.