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!