Peggy Sullivan wrote:
> 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.

I think pork cuts are explained visually much better here, also
indicates typical weight of each cut:
http://www.lobels.com/store/main/pork.asp

Sheldon