(Warning: I do not have an oven or toaster oven, only burners and a microwave. I pan-fry all my meats with no-cal Pam spray.)
I made my first pork loin (lean and thin-cut) just now and it came out really tough and dry. I cooked it on medium-low heat, covered, for 1 minute thirty seconds on each side. I didn't want to undercook it because of those pork parasites. But I think either I overcooked it or the cut just isn't very tender. What can I do to make it better next time, please?