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.