Uh yep thats exactly what I found out when i took it out. It was two huge pieces of meat that intimidated me. Luckily I had butcher string so I tied it up really good then cut the whole thing in half so I could fit it in a pan to sear. Ended up not cooking as evenly some parts were 150 while other parts were still 130, so maybe next time I don't think I'll cook the whole thing at once.Often a boneless pork loin roast is two pieces tied together. In that case the tying is a real benefit.
The lengthy one. The first time i bought this I bought a "rib end" one, it was pre-tied and smaller. However it had like this ring of fat inside the middle of it. The pork lion I recently bought was like that really lengthy one but it was actually two pieces of meat package together.So which is it? Pork loin, or pork tenderloin? They are two different cuts.