Grilling

Preheat the grill. Use the highest heat possible when grilling as lower temperatures dry and toughen the meat

Cut through the layer of connective tissue along the edge of medallions and butterfly steaks at about every 2 cm to prevent curling

Place the pork on a very lightly greased grill rack and slide under the grill. Pork 1 cm to 4 cm thick should be grilled about 5 cm from the heat, thicker cuts at 8 cm to 10 cm away and for longer

Turn to finish cooking, use a longer time for thicker cuts

Check that the pork is cooked, it should feel firm when pressed and the juices should be clear. Serve immediately

Pan Grilling

Heat a heavy based frying pan. If the pan does not have non-stick finish, grease the surface very lightly

Add the pork and cook over a moderate heat

Turn and cook on the other side. Serve immediately

Pan Frying

Preheat a small amount of oil or butter (preferably clarified butter) in a heavy based pan

Dry the surface of the pork or coat with flour or bread-crumb. Add the pork to the pan and cook over a moderate heat, turning once, until golden brown

Stir Frying

Slice or dice the pork. Marinate if liked

Heat a little oil in a wok or heavy based frying pan. Add the pork. Cook over a high heat for about 2 to 5 minutes, depending on the thickness of the meat. Stir the pork continuously