"Dave Smith" > wrote in message
...
> Karen wrote:
>
> > I just bought a whole boneless pork tenderlon - over 11 pounds.
It's
> > huge! It's probably about 2 feet long and 8 inches across, maybe
2
> > inches thick. I want to cut it up into more manageable pieces,
but I'm
> > not sure exactly how to divide it. (I'd rather cut it into
smaller
> > tenderloins and/or roasts rather than chops.)
> >
> > The tenderloins I've seen at the store and cooked in the past are
long
> > and thin, but is that best for cooking? '
>
> It must have come for a one ton hog. Tenderloins are usually closer
to one
> pound. It sounds more like a loin roast that a tenderloin.

That is what I was thinking. Even the equivalent cut from beef cattle
would not measure 8 inches wide.