Hello my friends !!!!! 5189Pandora Pandora, you said nothing out of the ordinary. I believe that Jill misunderstood something in a post of a few days ago. Here it...
I understand! You say that tenderloin is the final part f the loin! But when I go to the butcher and I ask for a roast of "Lonza di maiale" they give me ...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 "sirloin" and I wonder what is this other cut. I had a design of the pork cut of meat but now I Am not able to find it Anyway. I thank you and I think that for my revipe I have used the ...pork loin? Is this, but in the photo (I don't know why) you will see a photo of a lamb "Carr"
yes medaillons. i go to the butcher and I ask for medaillons. He will give me medaillons taken from the final part of the loin. But if i ask him for a pork tenderloin roast (Arrossto di filetto di maiale), he wont give me the tenderloin but the bigger part.... Thank you for these clarifications :) Cheers and have a nice new year Pandora
