Pork Loin Top Roast

[lisas3575]

Excuse me, but my ignorance is showing...

Is pork loin top roast the same as pork tenderloin? I'm guessing no, but would it work in the same recipe? It's on sale.... :o

[Jewel]

Pork Top Loin is a very lean cut, usually about 3" around if I remember correctly, and can be dry if cooked a smidge too long! Tenderloin is the deeper-colored smaller loin that is much more tender and juicy (maybe that's why they call it 'tenderloin'? :rolleyes: ) Anyway, I would say if the Top Loin is cut thin enough and not cooked too long it could sub!

Whatcha makin'??? :D

[lisas3575]

At Reneé's suggestion, I'm going to try the Pork Tenderloin with Roasted Potatoes, Onions and Apples in a Cider Sour Cream Sauce from the CL Complete book. My book club decided to be a supper club for this month and I'm hosting, ergo the entree. I definitely don't want it to be dry... I'm not sure if I'll go the cheap route and buy the on sale wrong meat or splurge and head to Costco for the tenderloin. What would you do, Jewel?

PS: have a fun time on your girly weekend!! I can't wait to hear the deets!

[Leslie w]

I'm not Jewel but I would buy the tenderloin. It's so much better. Incidentally my local Stop and Shop (you probably don't have them in your area) always has tenderloin on sale. Usually it's buy one get one free. Check the sale papers. Pork is pretty cheap.

[Jewel]

Lisa, I'd go for the tenderloin....but I'm one of those that could use exclusively tenderloin in every pork dish I ever make and be completely satisfied!! :D Costco's regular price on tenderloin is $3.99 per pound if you have one close to you. It's one of those melt-in-your-mouth cuts that will have you drooling all over the dining table...and a Cider-Sour Cream Sauce??? Oh, definitely splurge on the tenderloin!!!