On Nov 15, 9:43 pm, "Dale P" > wrote:
>
> Sounds great. Whenever I buy a whole pork tenderloin, I break it down into
> roast size and the rest is sliced into medallions. They are a good buy, and
> since there is just two of us, some always goes into the freezer. I love
> the medallions pounded out a bit and coated with the panko crumbs and
> browned. I then make a mushroom gravy and serve the medallions over mashed
> potatoes and covered with the gravy. It is one of our favorite dinners.
>
Except that she's talking about the tenderloin, not the whole loin
that you're talking about. The tenderloin is a boneless, almost
cylindrical cut taken from the inside of loin and is probably already
removed from the whole loin that you get. It typically ranges from 1
to 2 pounds. The largest end is round and it gradually tapers to the
thin flat end. It is very tender, cooks quickly either whole or
sliced, and the only real caution is not to overcook it. If you
google something like <cuts of pork chart> and look at a diagram
you'll see the tenderloin looks positively tiny compared to the
loin. -aem