How to Butterfly or Fillet a Pork Tenderloin

Two Methods:Making a Lengthwise CutCreating a Pocket for Stuffing


Unrolling or butterflying a pork tenderloin is fairly easy to do. Just follow these tips and you'll look like the world's best chef.

Method 1
Making a Lengthwise Cut

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    Place the pork tenderloin onto a cutting board.
    • Use a sharp knife to make a vertical cut along the lengthwise portion of the pork loin.
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    Stop the vertical cut about 1-inch from the end of the pork loin.
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    Open the cut meat and lay flat.
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    Pound the meat until it is of even thickness, figure about 1/3-inch thickness for the loin meat.
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    Chill meat while preparing stuffing.
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    Add favorite stuffing to the butterflied (filleted) pork loin meat then roll up.
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    Tie the pork loin with butchers twine.
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    Cook as directed in recipe.

Method 2
Creating a Pocket for Stuffing

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    Place pork on cutting board
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    Cut a lengthwise slit, 1/2-inch from bottom, to within 1/2-inch of the edge of pork tenderloin to form a pocket.
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    Open the pork loin flap you have just made.
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    Use the knife to cut through the thick portion of the pork loin meat, 1/2-inch from the bottom and again 1/2-inch from the edge.
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    Unroll the pork loin to form a flat piece of meat.
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    Repeat until pork is an even 1/2-inch thickness throughout the meat.
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    Pound the meat, if needed to make flat and even.
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    Chill meat while preparing stuffing.
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    Add favorite stuffing to the butterflied (filleted) pork loin meat then roll up. Tie with butchers twine.
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    Cook as directed in recipe.

Recipe

Sage Pork Tenderloin

  • 2 pounds pork tenderloin
  • 5 fresh sage leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon olive oil

Steps

  • Butterfly pork using either method given above.
  • Season with salt and pepper.
  • Fold over or roll up into a cylinder shape. (The original shape of the loin).
  • Place loin over hot grill and brown on all sides.
  • Rub with olive oil.
  • Cover and cook until the internal temperature reaches 160 °F (71 °C).




Tips

  • Lay plastic food wrap over pork meat before pounding it with the meat mallet. This will make your meat mallet easier to clean.

Things You'll Need

  • Knife
  • Cutting board
  • Butcher's twine
  • Barbecue grill for recipe
  • Meat thermometer for recipe

Sources and Citations

  • Martha Stewart[1]
  • Chili Dog.com
  • Recipe rewritten from Delicious Main Dishes from the Mastercook recipe software program.

Article Info

Categories: Basic Cooking Skills