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07-06-2015 12:52 PM - edited 07-06-2015 12:53 PM
It just crossed my mind to caution that the recipes I have posted lately are for Pork Tenderloins. Tenderloin looks like a small, long, slender cut. If you use the larger cut of pork, the Pork Loin, cooking times must be adjusted accordingly as you will result in undercooked pork otherwise.
07-06-2015 01:00 PM - edited 07-06-2015 01:01 PM
Thanks for pointing that out. A lot of people make that mistake.
I use tenderloin in place of any cut of meat when I see a recipe that intrigues me. Thank you again for the recipes!!!!!
07-06-2015 01:07 PM
Yes there's quite a difference. I call one pork loin & the other pork tenderloin. I buy those large vacuum sealed boneless pork loins & cut into, roast, chops & boneless country style ribs. I have not made a tenderloin for a while. They are both really good.
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