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pork loin steaks-HELP!

chicken man
chicken man Posts: 3
edited November -1 in EggHead Forum
I have boneless pork loin steaks about an inch and a quarter thick. Not very much fat at all. I was going to do them direct at about 250. If I turn and baste them fairly frequently I hope to not dry them out. Does that sound reasonable? Appreciate any input.

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