On Fri, 6 Jan 2006 13:26:36 +0100, "Pandora" >
wrote:
>
>"Allan Matthews" > ha scritto nel messaggio
>news
>> On Fri, 6 Jan 2006 10:54:13 +0100, "Pandora" >
>> wrote:
>>
>>>For Ophelia and all the people interested.
>>>here is my recipe of:
>>>
>>>
>>> PORK TENDERLOIN ROAST with apples and pineapple
>>
>> Is this Pork Tenderloin or Pork Loin? A 2 Kg . (4.4 pound) pork
>> tenderloin would be a lot larger than any I have ever seen.
>
>Would you please explain to me the difference between a pork tenderloin and
>a pork loin?
>here in Italy they seems to be the same things. But perhaps I Am wrong !
>TIA
>Pandora
>Ps. I have buyed a pork tenderloin. In Italy we call it " Filetto di maiale"
>. It is without bones. Because we call the one with bones "Carrč di maiale",
>which is the same part but with bones.
>What you call "Loin" is "Lonza" for Italians. And is "Filetto di maiale". So
>Loin and filetto are the same things. If there is an Italian in this NG, who
>can prove the contrary is welcome.
>I would like to know the differences ...if they exist.
>Cheers
>Pandora
>
Pork Loin is the meat exterior to the ribs and quite close to the
spinal column. Tenderloin is a much smaller muscle that is interior
to the ribs and is located on either side of the spinal column. The
pork loin can be boneless if no portion of the ribs is attached. The
pork tenderloin is generally sold here in the US as a package of two
and would generall not weigh anywhere near 2 Kg. OT.I spent part of
the summer of 1955 in Italy...beutiful country.