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? Or should I cut it into a
> more "roast" like size and shape? What size (weight) should I divide
> it into - 1 pound, 2 pounds, 3 pounds?
>
> Suggestions on cooking it? (Oven or stovetop - I don't have a grill.)
> Thanks,
> Karen

You could always trim it into medallions until you get a size tenderloin
that you'd want to deal with.

kili