i think all the muslims entering the states should be given a box lunch of pork sandwiches.

BTW: If you can't enjoy a properly grilled pork chop seasoned with salt & pepper the same way you'd enjoy a beef steak or a another meat, then the shortcoming is in the meat. Good fresh pork doesn't need a ton of herbs & spices to be simply enjoyed. It has a subtle flavor, but unfortunately, swine metabolism does allow the animals to pickup and retain off flavors from their food. That's why pigs for specialty meats like Prosciutto, are 'acorn finished'. The pigs are carefully kept away from foodstuffs that might carry an unpleasant flavor (i.e. slops), and are fed cleaned hard acorns, and carry the sweet & nutty aromas right into their body-fat.

Same thing, right?

Brine with maple syrup and kosher salt. Roast on grill with indirect heat and either a maple syrup/chipotle glaze or BBQ sauce.

You can eat it rare in the US now, without concern for lockjaw/trichinosis! Don't over cook!!!

I currently have a full loin in the fridge, marinating in a bit of vinegar, Durkee's "Steak Dust," and McCommick's "Montreal Chicken." When I'm hungry, I cut off a steak, fry in grapeseed oil or put on the grill.

Neither -- both are too easy to dry out, both lack flavor, both have a boring texture.

Pork shoulder is much tastier, it's the section used to make Italian sausage. Enough fat to stay juicy, and crisp up nicely. It's also got some 'dark meat' which is the parts that brown up all the way through. Delicious!

American industrial pork has become disappointingly lean and consequently flavorless. Find a local butcher that can get locally raised hogs. You'll pay a bit more, but you'll rediscover the luxury of good pork.

Both. Cooked with my smoker using Apple, Hickory, Whiskey Barrel, Rum Barrel or Orange chips. A nice rub with Habanero, Jalapeno, or using Herbes de Provence. Also slow cooked in the crock pot using Herbes de Provence. Jeff has some good recipes but I do not use his dry rub. http://www.smoking-meat.com/.

Loin grilled over low heat coals smothered in my wife's homemade yellow tomato sauce she calls Sunshine Butter.......Ok now I'm hungry......thanks....

Simple way. I buy a whole or half loin when the supermarket has a sale and the product looks good. Then I slice it into thick steaks and grill them (in covered smoker with hickory smoke chips and charcoal) to internal temp of 140F (which rises to 145ish in 5 min after grilling.) Serve with fresh salad, and/or your vegs of choice.

sauce

alright-you hit me. I like both. a loin, we cook carefully and baste with rosemary, basil and garlic. the chops we do a fruit sauce-it has hot sauce and pick a jelly/jam

Neither...sense I stopped eating pork, I stopped getting sick...ie, colds, flue, etc. Turns out that pork mimics A type blood and in my body it's an invading blood type...while attacking the pork, I was susceptible to viruses.

Haven't been any kind of sick in over 20 years now.

Back in the day though...I was a pork hound...especially bacon...used to eat a pound at a time.

I prefer pork tenderloins cooked in an electric frying pan with a club cracker and flour breading.