"aem" > wrote in message
...
> 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

I did not know all of this. I have seen pork loin and pork tenderloin, and
I just thought it was further down the loin to become the tenderloin. Well,
either way, the pork takes well to the pounding out and browning and serving
with a mushroom gravy. I will pay more attention to the labeling, but will
most likely buy the whole tenderloin on sale.

Thanks,,
dale p