White powdery mold on Lomo after opening?

[Michael K Johnson]

Thanks Amy. I did two more pork tenderloins to make another batch of LOMO. It turned out very good this time with no white mold. I actually let it go longer than is typical. I went to 58% weight reduction and really liked it. I liked the firmer texture and it made it easier to shave off very thin slices with a sharp knife. I shared some with the neighbors and they are very impressed. They want to buy me more meat to make a large batch. I’m wondering if LOMO can be made from the larger cut of Pork Loin? Any ideas?