Who wants to help me with a cooking question?

You could put oil on it. Or baste it with chicken stock a few times. Or marinate it first, or throw a lot of herbs or spices on top. I’d use sage and thyme and maybe rosemary. But I’d do that anyway, even if it had a lot of fat.

Okay…think I’ll try the spices thing…thanks.

If you have some bacon you could lay it over the top of the pork loin, this will replace the fat and add a little flavor. I usually trim most of the fat off and then use a dry rub to season it.

Pierce the meat with a sharp knife and insert some olives or garlic cloves into the cuts.

Mmm…bacon. But I’m not running back out to the store… : (

We have a couple of different herb mixes for pork. They make a nice crust if rubbed over the roast and they seal in the juices. But that bacon idea sounds so so good. If you’re going to eat pork go all out.

I would put rosemary in holes I made in the meat.

Don’t forget the garlic whatever else you do.!

Brine it-next time

Wrap it in foil to keep juices in ?