On Sunday, August 21, 2016 at 12:04:23 PM UTC-10, Dave Smith wrote:
> 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

I have a few pork loins in the freezer. I will stick it in some water in a rice pot set on warm. It should be ready to fry up in 4 hours or so. It's going to be great.