Pork being too dry does seem to be an issue with the leaner cuts, and it is annoying when you've not ordered a lean cut and you get one. When I make pork curries and I've managed to get a cut of pork with a good amount of fat on, I like to trim most of the fat off and render it down, then fry the meat in some of the rendered fat - I usually find it produces more than I need, so you get some for future cooking and also some homemade pork scratchings. Not the healthiest thing, but I think of them as my cook's treat while I finish the recipe :)

I'll be interested to see what other delights your Mother's recipe book holds, I love looking at older recipes and finding hidden gems.