I used to be able to cook pork loin in a satisfactory way but lately, it all sucks. Roasted, slow cooker, braised. Fortunately, I can salvage the weekend's failure by frying with lots of onions and taco seasoning for burritos. But I have another two chunks of the Costco, burmese python sized loin I cut up and froze.
Any surefire treatments so as to not end up with tasteless, dried meat? Am I doing something wrong?