Pandora wrote:

>
> ...I don't know how you call it, but they give me the part of the pork
> without bones, which is called "Filetto". If I ask to the butcher to give me
> a medaillon, he will give me the final part of the loin. Which is smaller.
> Now you have talked about a certain

Don't worry Pandora. It is not just a language problem. We have been through this thread several times. Someone will post a recipe for "pork tenderloin" and as soon as they mention the weight of the meat some people will pick up on the fact that it is simply too big to be a tenderloin. Most of the tenderloins I
see in the meat counters here max out around 1 pound / half kilo. It's not like a roast where you slice off a portion of a longer chunk of meat to the size you want. When you get a tenderloin you get the whole thing.

As you can see from the meat cut picture link, the tenderloin comes from the loin. Around here, you can get the whole loin or you can the outer piece with the tenderloin removed. Some people opt to buy the whole thing and then remove the tenderloin themselves, which tends to be more economical.

Pork Tenderloin is a very versatile meat.

- slice and marinate to make Satay
- butterfly and marinate in oil, lemon juice, crushed garlic with salt, pepper, oregano and grill
- cut into medallions and then French them, sip in egg then seasoned crumbs and fry
- cut into medallions and fry, then use drippings to make a creamy sauce.... mushrooms, dried apricots, apple, curry
- butterfly and stuff with a nice bread stuffing, or bread and apple
- use a dry rub and grill or roast
- marinate in a honey mustard and bake.