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

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

I'm not sure about how to cut it up, I get the smaller, marinated ones
from the store (probably about a pound or pound and a half in size). I
usually roast it about 25 -30 mins per pound at 350' F.
Jane
www.embracingwomenshealth.com

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_

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.

"Damsel" > wrote in message
news On 28 Jan 2005 07:18:44 -0800, "Karen" > wrote:

What's taking up your entire refrigerator is a pork loin. The tenderloin is
much smaller.
Carol




Actually, the tenderloin IS as she described; they are large.

I know because we kill our own hogs. :-)

I'm not sure *where* they get those small things they call pork loin---there
sure aren't any on our hogs! LOL

Hope you're feeling better.

Tom

In article >, on Fri, 28 Jan
2005 10:54:37 -0500, wrote:

> Actually, the tenderloin IS as she described; they are large.

No, they're not. According to pp 122-123 of the NAMP Meat Buyers Guide,
a 180-210 lb *carcass* yields a 1 - 1.5 lb tenderloin and a 10 - 12 lb
boneless loin (which includes the tenderloin).

What the OP has is a loin, from which she can remove the tenderloin, if
she wants.

--
Seth Goodman

"Dave Smith" > wrote in message
...
> 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.

That is what I was thinking. Even the equivalent cut from beef cattle
would not measure 8 inches wide.

On Fri, 28 Jan 2005 11:31:38 -0500, Seth Goodman >
wrote:

>In article >, on Fri, 28 Jan
>2005 10:54:37 -0500, wrote:
>
>> Actually, the tenderloin IS as she described; they are large.
>
>No, they're not. According to pp 122-123 of the NAMP Meat Buyers Guide,
>a 180-210 lb *carcass* yields a 1 - 1.5 lb tenderloin and a 10 - 12 lb
>boneless loin (which includes the tenderloin).
>
>What the OP has is a loin, from which she can remove the tenderloin, if
>she wants.

Thanks, Seth! I didn't realize that the tenderloin was part of the loin.
I'll be doing some porcine surgery later today.

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_

Damsel wrote:
> On Fri, 28 Jan 2005 11:31:38 -0500, Seth Goodman >
> wrote:
>
>
>>In article >, on Fri, 28 Jan
>>2005 10:54:37 -0500, wrote:
>>
>>
>>>Actually, the tenderloin IS as she described; they are large.
>>
>>No, they're not. According to pp 122-123 of the NAMP Meat Buyers Guide,
>>a 180-210 lb *carcass* yields a 1 - 1.5 lb tenderloin and a 10 - 12 lb
>>boneless loin (which includes the tenderloin).
>>
>>What the OP has is a loin, from which she can remove the tenderloin, if
>>she wants.
>
>
> Thanks, Seth! I didn't realize that the tenderloin was part of the loin.
> I'll be doing some porcine surgery later today.
>
> Carol

Check this link out Dams.
http://www.askthemeatman.com/pork_loin_cuts.htm

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

On Fri, 28 Jan 2005 12:03:18 -0500, Steve Calvin >
wrote:

>Check this link out Dams.
>http://www.askthemeatman.com/pork_loin_cuts.htm

Thanks, kiddo!
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_

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.

<I>Are you sure it's the tenderloin, and not just a boneless lo-in?
=A0I've
never seen a tenderloin at 11 pounds, and I live in hog coun-try. </I>

It's a boneless loin. I couldn't remember which it was so I checked
the grocery store ad, and they advertised it as "tenderloin". (I was
at work so I couldn't check the package.) But it's a boneless loin.
Karen

Karen wrote:
> <I>Are you sure it's the tenderloin, and not just a boneless lo-in?
> I've
> never seen a tenderloin at 11 pounds, and I live in hog coun-try.
</I>
>
> It's a boneless loin. I couldn't remember which it was so I checked
> the grocery store ad, and they advertised it as "tenderloin". (I was
> at work so I couldn't check the package.) But it's a boneless loin.
> Karen

Good! That's settled. I just did a pork loin and I tried brining it.
They are so darned dry otherwise. It made a positive difference. I
used a brine based on a Jeremiah Tower recipe.

1/4 cup salt
1/4 cup sugar
2 qt. water
2 bay leaves
1 Tbs. whole allspice
1 Tbs. thyme leaves
4 cloves garlic

Marinate the roast over night in the fridge. Then roast it as you
usually would or, as I did, just dust it with s&p and rosemary leaves,
put it in a 375 oven and baste it ligthly with orange juice a couple
times. (This marinade does not make the meat very salty)

D.M.

Karen wrote:

> <I>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. </I>
>=20
> It's a boneless loin. I couldn't remember which it was so I
> checked the grocery store ad, and they advertised it as
> "tenderloin". (I was at work so I couldn't check the package.)
> But it's a boneless loin.

Lovely. Easy to do nice things with. It'll be dry if you roast it
traditionally at high temperature. You can brine it (and that works
nicely) or you can add fat by barding and/or larding. Roasting at low
temperature (205=B0F convection oven or 250=B0F conventional oven) will
keep it very moist - there will be no pan juices; it'll all still be
in the meat.

I do one of these every three weeks or so. Rub the outside with an
equal parts mixture of ground white pepper, garlic powder and a
seasoned salt like McCormick's or Lawry's. Simplest way - Drape=20
several strips of bacon along its length and roast away to a center=20
temperature of 140=B0F. Let rest for 15 minutes or so. Slice and serve.

Pastorio

Damsel wrote:
> On Fri, 28 Jan 2005 11:31:38 -0500, Seth Goodman
> > wrote:
>
>>
>> What the OP has is a loin, from which she can remove the
>> tenderloin, if she wants.
>
> Thanks, Seth! I didn't realize that the tenderloin was
> part of the loin. I'll be doing some porcine surgery
> later today.

Don't be surprised if you can't find the tenderloin because they sometimes
remove it before they package them.

BOB

On Sun, 30 Jan 2005 08:09:56 -0500, " BOB" > wrote:

>Damsel wrote:
>>
>> I didn't realize that the tenderloin was part of the loin.
>> I'll be doing some porcine surgery later today.
>
>Don't be surprised if you can't find the tenderloin because they sometimes
>remove it before they package them.

Damn them! I still haven't opened the vacuum sealed pack, because I
haven't been feeling too great, but I'll watch and see if I have a case of
The Purloined Pork Tenderloin.

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_

Boneless chops are great. I like my meat big and thick... cut a few chops about an inch thick. TRICK - dust with ground cinnimon, salt, roll in flour, pan fry... I fry thin sliced sweet onions separately in a little butter or ghee, salt or Lowery's seasoned salt, putting 'em in with the meat stops the crust from being as crispy as I like... Take a nice piece, 6 or 8 inches apply BUTT RUB (google for recipies - equal volume sugar, papprika, half volume salt, MSG, garlic FLAKES, onion FLAKES, ground cumin, course ground black pepper, I use a generous ammount of cayenne pepper flakes but you might not be able to handle it... Adjust everything to your taste... ), (I toss the meat and butt rub in a plastic Walmart bag and pretend I'm making shake-n-bake chicken, enough rub the thing is dry on the outside), rest overnight (leave in in the bag), in the fridge if you worry too much, roast on a rack so it doesn't swim, I like about 250 degrees all day, watch for too much drying, add a pan of water to the oven if necessary... Roast some of the loin without the rub... Loin cubes simmered with kraut... serve with mashed potatos and cornbread sticks... I'f you're cooking for 1 freeze some so you don't get burned out on it...