"Peggy Sullivan" > ha scritto nel messaggio
news
> 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."
I understand! You say that tenderloin is the final part f the loin! But when
I go to the butcher and I ask for a roast of "Lonza di maiale" they give me
....I don't know how you call it, but they give me the part of the pork
without bones, which is called "Filetto". If I ask to the butcher to give me
a medaillon, he will give me the final part of the loin. Which is smaller.
Now you have talked about a certain "sirloin" and I wonder what is this
other cut.
I had a design of the pork cut of meat but now I Am not able to find it
Anyway. I thank you and I think that for my revipe I have used the ...pork
loin?
Is this, but in the photo (I don't know why) you will see a photo of a lamb
"Carrč"
http://images.google.com/imgres?imgu...lr%3D%26sa%3DG
>
> 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.
yes medaillons. i go to the butcher and I ask for medaillons. He will give
me medaillons taken from the final part of the loin.
But if i ask him for a pork tenderloin roast (Arrossto di filetto di
maiale), he wont give me the tenderloin but the bigger part....
Thank you for these clarifications
Cheers and
have a nice new year
Pandora