On 2017-01-02 11:16 AM, Ed Pawlowski wrote:
> On 1/2/2017 10:28 AM, Dave Smith wrote:
>> On 2017-01-02 10:22 AM, jmcquown wrote:
>>> On 1/2/2017 10:02 AM, Ed Pawlowski wrote:
>>>> On 1/2/2017 3:03 AM, sf wrote:
>>>>
>>>>> I used my Romertopf clay baker for the first time in ages and baked an
>>>>> almost 3 lb pork tenderloin. Served it with black-eyed peas & rice.
>>>>> Thought about making a tossed salad, but it was too much food as it
>>>>> was and there are lots of leftovers.
>>>>
>>>> OMG, that is a huge tenderloin. Must have been a 1200 pound hog as the
>>>> typical tenderloin is about a pound.
>>>>
>>> Sure sounds big! The largest I think I've seen is 1.5 lbs.
>>>
>>
>> Hmm.... the old tenderloin vs loin issue again?
>>
>
> Yes, just as we call you Dave, not Bob or Fred as you have a correct
> name. Our grammar teachers were adamant that we use the correct names
> for things.


Yehbut..... pork tenderloin and pork loin are two different cuts of
meat, two different kinds of meat.