What are good techniques to prepare liver? I don't like liver, but now I have to start eating pork liver because of its high iron content. 

There are some ingredients which I have disliked for years, then suddenly started liking when I discovered how tasty they can be when prepared properly. An example is an aubergine: throw it into a stew as it is, or deep fry it so it soaks up three times its way in oil, and I don't want to see it. Blanch it to reduce the bitterness, dry it before it touches fat, combine it with rosemary, and it becomes one of the best veggies ever. 

I was wondering whether there is some cooking technique which transforms liver into a lovely treat. My biggest issues with liver are 


  the texture, which is too crumbly, almost sandy, and a bit dry 
  the intensity of its earthy, fatty, almost rancid flavor. 


At least, it tastes that way when my mother or grandmother prepare it, I have never eaten it in a restaurant. 

Do you know a way to mitigate these problems? Advice on good combinations, be it side dishes or herbs/spices, is also appreciated. Also, what is the optimal pH range? I'd tend to use some acidic components because of the fatty flavor (e.g. make a sauce by deglazing the pan with lemon juice), but is this really a good combination, and how does it affect the texture if the acid is added while preparing?
Liver (like any offal) needs to be as fresh as possible.  Liver naturally has a dense texture, so over-cooking it results in the dry shoe leather effect that causes most people to hate it.  

Soaking it in milk is a common technique, but I grew up with venison liver cooked quickly in a pan with spice mixes (usually a slightly spicy "cajun" or lemon-pepper).

I would suggest looking up some more modern recipes to see if you can find one that appeals to your tastes.  Chefs like Hugh Fearnley-Whittingstall, who are keen on re-introducing people to these less popular cuts, tend to have recipes that will appeal to a modern palate.