On Mon, 22 Aug 2016 09:19:04 -0400, jmcquown >
wrote:

>On 8/21/2016 7:04 PM, cshenk wrote:
>> wrote in rec.food.cooking:
>>
>>> On Sun, 21 Aug 2016 17:03:10 -0400, jmcquown >
>>> wrote:
>>>
>>>> On 8/21/2016 2:51 PM, cshenk wrote:
>>>>> jmcquown wrote in rec.food.cooking:
>>>>>
>>>>>
>>>>> Sorry to upset you. To me, pork loin IS pork steak. Meantime,
>>> enjoy >> your version and i will try to remember to not try to help
>>> if you ask >> what I like doing with such.
>>>>>
>>>> You didn't upset me. I'm simply not interested in everything
>>>> tasting "Asian". (Yes, we know you lived in Japan.) I
>>>> specifically said I wasn't interested in marinating the pork
>>>> tenderloin.
>>>>
>>>> Oh, and pork tenderloin and pork steaks are two totally different
>>>> cuts of meat where I shop.
>>>>
>>>> Jill
>>>
>>> I lived in Japan (as a civilian amongst Japanese) for several years,
>>> my son was even born there and has dual citizenship. Frankly a lot of
>>> what she says is mis-information.
>>
>> Really? Give me one that isnt a mis-translation from someone else.
>>
>I would really like her to prove pork steaks are the same as pork
>tenderloin. I'll bet she can't do it. Because they aren't the same.
>
>Jill

There is fat in a pork steak, there's none with pork tenderloin. There
is sometimes that silvery stuff (tendons?) left on the side and I
always remove that. In fact, the tenderloin needs something to lift
it, with no fat it can be pretty flavourless.