On Mon, 05 May 2008 16:23:32 +0000, Default User wrote:

>
> Just to clarify. Do you have pork tenderloin, a smallish, very lean
> piece that's about 3 inches diameter at the larger end and tapers to a
> small pointy tail?

Yes indeedy. That's it.... We get a similar cut of beef that we also
call the 'fillet'. All meat - and very tender in both cases...

--
Cheers
Chatty Cathy

Is that chip on your shoulder edible?