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| Topic: Anyone have good recipes for Memorial Day BBQ? | |
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One more thing. Be careful what you buy. Many pork loins are small and are packed two together. The small ones taste good but cook quickly. Sounds like you are talking about two different cuts of meat. It is a little confusing because they both have "loin" in their names. A pork loin is a fairly large diameter cut of meat that is two to three feet long. It can be cut into several smaller lengths. Cut it into one inch slices and you have a pork chop. A pig actually has two loins, they are located high on the back, on top, along both sides of the spine. They run from the neck to the ham. The small ones that you are talking about that usually come two to a package are pork tenderloins. They are a different cut of meat as they come from under the pig's ribcage. They only weigh 3/4 lbs. to 1 1/4 lbs. As their name implies, a pork tenderloin is THE most tender cut of pork. With the tenderloin coming from up on the back near the top of the animal, it is where the expression, "eating high on the hog" comes from. That is all true but the package is usually marked "Pork Loin". I don't know why they seldom (if ever) use the term "tenderloin" here but that is the way it is; at least in the commercial packs. Technically, all meat from the "loin" area is "loin". |
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Edited by
GR8D84U
on
Mon 07/06/09 08:59 AM
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Ummm.....I don't know the answer to that one. It sounds like a lazy clerk to me, thinking it is easier to just type one label into a computer since they sound so much alike. I guess they just don't like typing the longer word. They have to do different labels anyway, because they are most likely a different price per pound. Most of the places around here label a tenderloin as such. Just because someone may mislabel a cut of meat on a label, doesn't mean that it is correct or an accepted practice.
I don't know about calling anything from the loin area a loin. A pork loin comes from on top of and to both sides of the spine, and a tenderloin comes from underneath the spine. Not only do they come from a different location, but their diameter, length, and tenderness are all different. A Hyundai and a Ferrari both come from a car factory, but if someone is going to give me one for free, I don't have to think twice about which one to choose. Most of the pork recipes that I see, specify either a pork loin, or a pork tenderloin. If it is the pork loin, you will see that they are preparing a larger cut of meat. Since a whole pork loin is so big, they will usually even specify how big a piece of the pork loin the recipe is designed for, as you can get pork loins cut in smaller sizes than just a whole one. To do the same recipe for a pork tenderloin, would require cutting back a great deal on the amounts of the ingredients. |
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