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

Are you sure it's the tenderloin, and not just a boneless loin? I've
never seen a tenderloin at 11 pounds, and I live in hog country.
Just asking -

N.