In article >,
"Pandora" > wrote:
(snippage)
> >
> > Hi Pandora, welcome back and "Felice Anno Nuovo"! :-)
> >
> > the "filetto di maiale" is the loin of pork...as stated in another post,
> > the tenderloin would be too small
> >
> > Regards
> > Maria
>
> Helloooooooooo! Maria!!!! Is nice to see you again here!
> Post me a photo, please, of a tenderloin! I have googled but it's difficult
> to find the meat cut ((
> Thank you ! Have a nice Epifany day

Pandora, when you Google are you using the image search or the web
search? The image search is perfect for this kind of information. From
the google.com homepage, click on 'images' above the search window and
then type in what you are looking for. I did that and typed in "pork
tenderloin" without the quotation marks. The first picture in the
results is a nice one of two pork tenders.

The tenderloin is part of the whole loin and is more tender and is often
removed from it and marketed as a separate piece. Here are a couple
pictures. I see that the in the second one, the boneless loin roast is
also dark in color. I may have misstated in my first post about the
color -- when cooked, the tenderloin is darker than the rest of the loin
roast.

http://www.zenreich.com/ZenWeb/porktenderloin.htm

http://www.porkchops.com/images/Bone...ast,%20Split.j
pg
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