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tips for cooking a small piece of Kurobata pork loin?

Ruth Lafler | Mar 30, 2005 04:11 PM

I have a piece -- about a pound -- of Kurobata pork loin. It's not tenderloin, but rather a strip loin with a nice layer of fat along one side.

I'm not quite sure what method I should use to cook it. If I roast it, should I use a fast or slow oven? Or should I just do what I already did with one end and slice it into chops?

I don't want to ruin it!

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