On Mon, 05 May 2008 08:35:12 -0700, Nancy2 wrote:



> I'm just going to jump in here - do you actually mean a TENDERloin? Or
> is it a whole pork loin?
>
> Pork tenderloins run a couple pounds, at most, whereas the whole loin is
> a different matter. The tenderloin doesn't need any additional anything
> to make it taste great and be tender. Sometimes, a whole roast loin
> will need extra attention.
>
> Just trying to help ....

Terminology strikes again - I thought what you call the tenderloin is what
we call the pork 'fillet' - that's what I am referring to... Does that
make sense?

--
Cheers
Chatty Cathy

Is that chip on your shoulder edible?