@GeneMachine I have no problem to use the name pork loin, so I edited my original post as I'm aware that it creates only confusion.
It's not a matter of who's right or wrong. It's simply a local difference. We in Belgium use the name "filet" for the cut that I used, since nearly all our culinary terminology comes from our neighbor France. Our cuisine is largely based on french cooking. I used a piece from the "côtes filet", exactly situated in the loin of the pig.
I found this drawing on a french website which shows the cuts of pork in France;
As you can see, the french call the loin meat also called "filet".
Coincidently, last Saturday, I was watching "Les Carnets de Julie", a French cooking program on the French channel TV3, in which the host Julie Andrieu visits small French regions to learn about regional cooking. Saterday she was in the Limoges region where she visited a lady who cooked with a "pointe de filet". I have to admit I never heard of that name, neither did Julie Andrieu. But, in the drawing you can see it's in the very lower back of the animal.
But, as said, for clarity, I'm going to use the name pork loin from now on.