Pandora wrote:
> "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
[snip]
>>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
>
>
Here is what they say at Hormel:

http://www.hormel.com/templates/know...emid=34&id=309

"The tenderloin is the leanest and most tender cut of pork. It is
located along the bottom of the loin, starting in the center cut and
running back through the sirloin end. Because of its leanness, care
should be taken so that it is not overcooked. It is available whole or
cut into scallops and medallions."

And here is another picture, with a hand showing the size:

http://web.grcc.cc.mi.us/angus/broad...oadcast09.html

The tenderloin of pork is like the tenderloin of beef, the cut from
which they get filet mignon steaks. The pork loin is like the beef rib
roast -- available either with or without bones.

Peggy