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My advice to cook a pork loin is:

1. Brine it, soak it in a salt water bath for at least 24 hours before cooking. This will not only flavor the meat, but break down some of the protein strands to make it more tender, and through osmosis, will actually increase the amount of moisture in the meat.

2. Don't trim too much of the fat off the loin, its a fairly fat free and dry cut of meat, it needs all the fat and moisture it can get. If it has already been trimmed, add more fat back to it by wrapping bacon slices around it.

3. Cook it in a moist environment, with some broth, and perhaps a little wine, in the bottom of the pan.

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14y ago

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