SC - Pork cuts

[Olwen the Odd]

>--- Diana L Skaggs <upsxdls_osu at ionet.net> wrote:
> > Actually, I was considering tenderloin - the skinny
> > little piece of meat,
> > because I was going to have it "spiral sliced"
> > lengthwise to make a flat
> > square piece of meat to fill and roll. I checked out
> > the difference between
> > a tenderloin and a boneless loin roast last night at
> > the store.
>
>Okay.  It sounds like you know what you are looking
>for.  I just had this really bad feeling that you may
>have REALLY wanted pork Loin...which is, in my
>opinion, better suited to stuffing than is the
>tenderloin (although I have had much success with pork
>tenderloin stuffed with apples and almonds...)

>Balthazar of Blackmoor

hmmm...apples and almonds.  I stuff mine with a mushroom stuffing and truss 
it together every few inches and bake it in a covered pan with some sherry 
and uncover for the browning.
Olwen
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