I spied a good price on a little pork loin roast in a net. I cut the net to find a nice pair of tapering pork loin ends. I marinated them in mojo criollo for a while as I prepared the coals. Cooking them was like handling giant pork chops, but the grain of the meat ran the other way - so then at serving, slicing them was like a miniature version of slicing chops off of a roast. I'll do that again.