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Old 09-16-2013, 09:44 AM   #41
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Originally Posted by pacanis View Post
I had a pork tenderloin that was almost 4" thick on one end.
It turns out they came two to a package and I didn't realize that until I cut it to size and went to open it up for stuffing
So, was it 4" thick once it was separated?

I've run into the "multiple tenderloins in a package" problem, especially hard to notice when they are frozen. Is that two fat tenderloins or five skinny ones?
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Old 09-16-2013, 09:54 AM   #42
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So, was it 4" thick once it was separated?

I've run into the "multiple tenderloins in a package" problem, especially hard to notice when they are frozen. Is that two fat tenderloins or five skinny ones?
Yeah, I'm glad I was using it right away and noticed right away instead of tossing it in the freezer and having two thawed tenderloins to deal with.

They were maybe a little less than three inches each tapering down to the other end.
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Old 09-16-2013, 10:02 AM   #43
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Originally Posted by taxlady View Post
So, was it 4" thick once it was separated?

I've run into the "multiple tenderloins in a package" problem, especially hard to notice when they are frozen. Is that two fat tenderloins or five skinny ones?

I will have to look next time I am in the store. All I have ever bought was pork loin. I thought tenderloin was just another name for it.

OT, but I have trouble finding beef brisket, too. Does that go by any other name? I only see corned beef brisket.
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Old 09-16-2013, 10:30 AM   #44
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Tenderloins are wonderful, so moist and tender with or without marinades! Loin and chops on the other hand are a last resort for my family. Can't brine them as I am salt sensitive and would rather not stroke out. We prefer shoulder/butt roasts and steaks. They are so tender and flavorful no matter what one does with or to them. Good thing there are so many different cuts to a hog! Speaking of which, gotta call my butcher and see when his next sale on whole hogs will be. He makes the best sausage and we have the hams made into cutlets. We buy 1-2 hogs a year depending on size. Wish we could find a person to trade our loins and chops for steaks and shoulder/butts. Then we'd have the perfect pig!
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Old 09-16-2013, 10:38 AM   #45
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Originally Posted by CarolPa View Post

I will have to look next time I am in the store. All I have ever bought was pork loin. I thought tenderloin was just another name for it.

OT, but I have trouble finding beef brisket, too. Does that go by any other name? I only see corned beef brisket.
I found gorgeous big briskets at a Sam's Club. Otherwise find yourself a decent real butcher to buy from. Isn't it funny that the cheap cuts have become more expensive than the good cuts! Same with beef short ribs and round steak. Cold out today, I would kill for some old fashioned Swiss steaks about now.
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Old 09-16-2013, 02:57 PM   #46
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Originally Posted by Raspberrymocha55 View Post
I found gorgeous big briskets at a Sam's Club. Otherwise find yourself a decent real butcher to buy from. Isn't it funny that the cheap cuts have become more expensive than the good cuts! Same with beef short ribs and round steak. Cold out today, I would kill for some old fashioned Swiss steaks about now.
It's worth asking the butcher at a supermarket. Sometimes they can special order or let you know when they get stuff. The other option is to corn some other cut of beef. Pork can be corned too. I wonder how well that would work with pork loin.
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Old 09-16-2013, 03:06 PM   #47
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Originally Posted by Raspberrymocha55 View Post
Tenderloins are wonderful, so moist and tender with or without marinades! Loin and chops on the other hand are a last resort for my family. Can't brine them as I am salt sensitive and would rather not stroke out. We prefer shoulder/butt roasts and steaks. They are so tender and flavorful no matter what one does with or to them. Good thing there are so many different cuts to a hog! Speaking of which, gotta call my butcher and see when his next sale on whole hogs will be. He makes the best sausage and we have the hams made into cutlets. We buy 1-2 hogs a year depending on size. Wish we could find a person to trade our loins and chops for steaks and shoulder/butts. Then we'd have the perfect pig!
That's so funny that my go-to pork cut, the loin chop, is always so tender and juicy. I only started salting them in the last year or so, which makes them even more juicy, because DH has a tendency to overcook them.

I just came back from the store and now I remember why I don't buy pork tenderloin - it's over $5 per pound, while the loin is about $3.50 and shoulder roast was $1.49 on sale. Got a 9-pound roast I will cut into three pieces and freeze. I find that they need to be braised or stewed to be tender, though. Pan-frying and grilling just make them tough.

Also got chicken legs and thighs for 99 cents a pound and meatloaf mix (beef, pork, veal) for about $3.50. I won't have to shop for meat for a couple weeks at least!
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Old 09-16-2013, 05:14 PM   #48
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I agree, except I've never seen a pork tenderloin more than 3" thick, and not usually that thick at the thick end.
I was not my intention to include the diameter. I was just refering to length and weight. Should have been clearer.

I have never seen tenderloins offered individually. Only as two to a pack. I guess if I actually dealt with a butcher shop, I could get single tenderloins.
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Old 09-16-2013, 05:21 PM   #49
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I was not my intention to include the diameter. I was just refering to length and weight. Sould have been clearer.

I have never seen tenderloins offered individually. Only as two to a pack. I guess if I actually dealt with a butcher shop, I could get single tenderloins.
That's what I figured. I think the diameter was why we didn't catch the fact that it was a tenderloin, not loin.
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Old 09-16-2013, 06:34 PM   #50
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First Photo: Tenderloin. Always boneless. 12"-15" long and 2" in diameter. No fat layer, just silverskin.

Second Photo: Loin. The main muscle is 3" x 4"

Third Photo: Boneless Loin

Fourth Photo: Chop. The large muscle is a slice of the loin. The small muscle on the other side of the "T" bone is a slice of the tenderloin. It's a pork porterhouse.
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