When cooking pork tenderloin, knowing which way to cut it is important for ensuring it cooks evenly and turns out juicy and tender. There are a few different ways you can cut a pork tenderloin depending on what you’re making and how you want to prepare it. In this article, we’ll go over the different options for cutting pork tenderloin and when to use each method.
Cutting Pork Tenderloin Lengthwise
One of the most common ways to cut a pork tenderloin is lengthwise down the center. This leaves you with two long, evenly-shaped halves.
Cutting the tenderloin this way allows you to open it up so you can stuff it before cooking. It also exposes more surface area for searing and creates thinner pieces that will cook through more quickly and evenly. Lengthwise cutting is ideal for recipes like:
- Stuffed pork tenderloin – Cut lengthwise to butterfly and stuff with things like cheese, spinach, or bacon.
- Bacon wrapped pork tenderloin – Cut in half lengthwise, then wrap each piece with bacon before roasting.
- Pork medallions – After cutting lengthwise, slice each half crosswise into rounds or medallions to pan sear.
To cut a pork tenderloin in half lengthwise:
- Place the tenderloin on a cutting board so it’s laying horizontally in front of you.
- Use a sharp chef’s knife to slice down the center of the tenderloin, stopping about 1/2 inch from the opposite end.
- Open up the two halves so the inside faces up. Use your knife to cut any membranes connecting the halves.
- You can leave the tenderloin whole or slice each half crosswise into smaller medallions.
Cutting Pork Tenderloin into Medallions
Another popular option is cutting the pork tenderloin crosswise into rounds, also known as medallions. This gives you evenly sized individual portions ready for quick cooking.
Cutting medallions works well for dishes like:
- Pan seared pork medallions – Quickly sear in a pan and serve with sauce.
- Pork medallions with vegetables – Cook pork alongside things like zucchini or asparagus.
- Pork satay – Thread cubed medallions onto skewers and grill.
Follow these simple steps for cutting crosswise medallions:
- Place the pork tenderloin on a cutting board running left to right in front of you.
- Start on the left side and use a sharp knife to slice crosswise into rounds, about 1/2 to 1 inch thick.
- Continue slicing from left to right until you reach the other end.
- You can leave the medallions whole or cut them in half for thinner pieces if desired.
Aiming for rounds of equal thickness will help the pork cook evenly.
Cutting Pork Tenderloin into Cubes
Cutting the pork tenderloin into small cubes is great for recipes where you want bite-sized pieces of meat like stews, kebabs, or stir fries. Cubed pork cooks quickly and absorbs flavors easily.
Some examples of dishes using cubed pork tenderloin include:
- Kabobs or skewers – Alternate cubes of pork with vegetables on skewers.
- Stir fries – Toss pork cubes with vegetables and sauce.
- Stews or braises – Simmer cubed pork in liquid until tender.
- Fajitas or tacos – Sauté pork cubes with bell peppers and onions.
Follow these steps for cutting pork tenderloin into cubes:
- Trim off any excess fat or silver skin from the tenderloin first.
- Cut the tenderloin crosswise into 1/2 inch rounds, as you would when cutting medallions.
- Stack 2-3 rounds on top of each other, then cut horizontally through them to create 1/2 inch wide strips.
- Finally, cut across the strips to create roughly 1/2 inch cubes.
The cubes don’t need to be perfectly precise. Just try to keep them relatively uniform in size.
Butterflying a Pork Tenderloin
Butterflying is when you cut the tenderloin almost all the way through lengthwise, leaving just a thin “hinge” connection. This opens the pork up flat so you can stuff it, pound it into a thinner cutlet, or cover it with a marinade.
Butterflying is ideal for dishes like:
- Stuffed pork tenderloin – After butterflying, you can stuff with cheese, vegetables, or breadcrumbs.
- Pork schnitzel or cutlets – Pound butterflied pork into thin cutlets.
- Pork roulade – Fill with a savory stuffing, then roll up and tie into a roulade.
To butterfly a pork tenderloin:
- Place the tenderloin horizontally in front of you on a cutting board.
- Make a lengthwise cut down the center, stopping about 1 inch before you reach the opposite end.
- Open up the two sides to lay them flat.
- Use your knife to cut any membranes connecting the halves so it opens fully.
The tenderloin is now ready to stuff, roll, fill with a marinade, or pound into cutlets.
Cutting a Pork Tenderloin for Grilling or Roasting Whole
You can also choose to leave the pork tenderloin whole without any lengthwise or crosswise cuts. This works well for roasting or grilling the tenderloin intact.
Cooking a whole pork tenderloin gives you simple preparation and presentation, with just a few ideas being:
- Oven roasted pork tenderloin
- Grilled pork tenderloin with herbs or glaze
- Whole roasted pork tenderloin with vegetables
For this method, all you need to do is trim any excess fat or silver skin from the exterior of the tenderloin. Then apply any rubs, marinades, or seasoning as desired.
Leave the tenderloin whole and roast in the oven or grill as one large, evenly-shaped cut of meat. Let it rest before slicing crosswise into medallions to serve.
Comparing Pork Tenderloin Cutting Methods
Each cutting technique has its own benefits depending on the cooking method and recipe. Here is a comparison:
| Cut | Best Uses | Benefits |
|---|---|---|
| Lengthwise halves | Stuffing, bacon wrapping | – Open up interior to stuff – Exposes more surface area |
| Crosswise medallions | Pan searing, sautéing | – Individual portions – Cooks quickly |
| Cubes | Skewers, stews, stir fries | – Absorbs flavors – Cooks fast |
| Butterflied | Stuffing, pounded cutlets | – Lies flat for stuffing – Can pound thin |
| Whole | Roasting, grilling | – Simple preparation – Even cooking |
As you can see, each style has particular advantages depending on how you want to cook the pork tenderloin. The right cut can make preparing and cooking the pork much simpler.
Key Tips for Cutting Pork Tenderloin
Here are some tips to get the most out of cutting pork tenderloin:
- Use a sharp knife – A quality, sharp chef’s knife will make cutting easier and give you clean, even cuts.
- Trim first – Before any other cuts, trim off the thin silverskin and any excess fat.
- Watch the tapered end – The tapered end will cook faster than the rest, so cut medallions slightly thicker.
- Cut against the grain – When portioning, slice crosswise across the grain for more tender meat.
- Cut evenly – Aim for uniform thickness whether cutting medallions, cubes or slices.
Follow these tips and the pork tenderloin will cut nicely for any recipe you choose.
Frequently Asked Questions
Should you cut pork tenderloin in half?
Cutting the pork tenderloin in half lengthwise is recommended for stuffing, bacon wrapping, or making pork medallions. It exposes more surface area for browning and cooks faster than leaving whole.
How thick should you cut pork tenderloin medallions?
Cut pork tenderloin medallions between 1/2-inch to 1-inch thick. Thinner cuts around 1/2 inch will cook faster while 1-inch provides a more substantial medallion. Keep the slices uniform for even cooking.
What’s the best cut of pork for stir fry?
Pork tenderloin is an ideal choice for stir fry. Cut the tenderloin into small, 1/2-inch cubes. The cubes will cook quickly and absorb the stir fry sauce. Other good options are pork shoulder or boneless country-style ribs.
Should you cut pork tenderloin against the grain?
Yes, always slice pork tenderloin against the grain, perpendicular to the muscle fibers. This shortens the muscle fibers so pork is more tender when eaten. Cut crosswise for medallions and on the bias for slicing a roasted tenderloin.
How do you keep pork tenderloin from drying out?
Don’t overcook pork tenderloin to avoid drying it out. Use a meat thermometer and stop cooking when it reaches 140-145°F for sliceable pork or 150-155°F for very lean cuts. Let rest before cutting and slice against the grain. A marinade, brine, or glaze also adds moisture.
Conclusion
Knowing the various options for cutting pork tenderloin enables you to prepare it perfectly no matter what recipe you’re making. Lengthwise, medallions, cubed, butterflied or left whole – each method has its place depending on your goals. Use a sharp knife, trim first, and cut evenly for the best results. With the right cut and proper cooking, pork tenderloin makes for a tender, juicy and flavorful meal.