Pandora wrote:

> Would you please explain to me the difference between a pork tenderloinand
> a pork loin?
> here in Italy they seems to be the same things. But perhaps I Am wrong !

The tenderloin starts off as part of the pork loin but is usually cut outand
sold separately (in Canada and US). Perhaps in Italy the pork loin roasts still
include the tenderloin. My mother used to by pork loins and cut out the
tenderloin herself.

The pork tenderloin usually no more than 1 foot in length (20 cm) and nomore
than 3 in (8cm) in diameter. It is darker meat than the loin roast, closer to
the colour of a veal chop. The larger end is often partially covered witha
silvery viscera that needs to be trimmed.




>
> TIA
> Pandora
> Ps. I have buyed a pork tenderloin. In Italy we call it " Filetto di maiale"
> . It is without bones. Because we call the one with bones "Carrè di maiale",
> which is the same part but with bones.
> What you call "Loin" is "Lonza" for Italians. And is "Filetto di maiale". So
> Loin and filetto are the same things. If there is an Italian in this NG, who
> can prove the contrary is welcome.
> I would like to know the differences ...if they exist.
> Cheers
> Pandora