On 28 Jan 2005 07:18:44 -0800, "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.)

What's taking up your entire refrigerator is a pork loin. The tenderloin
is much smaller. I bought a pork loin last night, too. I'll cut big
chunks off of the ends to be used as roasts. The remainder will be sliced
into "boneless pork chops."

I'll come back with some prep ideas later in the day. Not feeling so hot
this morning.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_