"Allan Matthews" > ha scritto nel messaggio
...
> 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 "Carrè 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.

I Am sorry I understand what you say but I don't undestand waht part of the
pork is loin and what is tenderloin. Could you please show me a design?
TIA
Pandora