as for T-bone versus Porterhouse... I saw or read recently that their is an official standard, I think it was 2" of tenderloin for a Porterhouse any less would be a T-bone...
As for the "false loin" in the front... its there even on a white tail but not really large enough to cut out...I've also read that its not really anything like a standard tenderloin in terms of tenderness.
There is actually another muscle group that can be cut from the front leg that is often called a mock tenderloin due to its shape only! Not tender by any means.
