On 2016-08-21 5:48 PM, cshenk wrote:
> jmcquown wrote in rec.food.cooking:

>> Oh, and pork tenderloin and pork steaks are two totally different
>> cuts of meat where I shop.
>>
>> Jill
>
> Yours must be labeling only the shoulder by that name then? Just a
> difference in area marketing then.
>


I think you must be very confused about the cut of pork she is referring
to. She was quite specific about it being tenderloin, not loin. It is
the pork equivalent to a beef tenderloin, a long, lean piece of tender
meat from the inside of the loin.

http://www.thekitchn.com/whats-the-d...-basics-213408