Pork tenderloin is a lean and tender cut of meat that can make for a delicious and healthy dinner option. However, if not sliced properly, pork tenderloin can end up tough and chewy. The secret to tender, melt-in-your-mouth pork tenderloin is learning how to cut against the grain.
Cutting against the grain shortens the muscle fibers in the meat, making it much easier to chew. This simple technique takes pork tenderloin from tough to tender in minutes. Follow this step-by-step guide to learn how to identify the grain and slice pork tenderloin perfectly every time
What Is The Grain In Meat?
The grain in meat refers to the direction that the muscle fibers run. Muscle fibers are made up of bundles of protein strands that allow muscles to contract and relax. These fibers are aligned in a parallel configuration, creating a noticeable grain or texture when looking at raw meat.
Identifying the grain is the first important step in cutting meat against it. On pork tenderloin, the grain may appear as subtle lines running horizontally, vertically, or diagonally across the surface. Being able to recognize the grain will allow you to then cut perpendicular to it.
Why Cut Against The Grain?
When meat is sliced against the grain, the knife cuts through the muscle fibers, effectively shortening them. This makes the meat much easier to chew and results in a tender texture in the mouth.
If meat is sliced with the grain, along the length of the fibers, the fibers remain relatively intact. This can create a tougher, chewier texture when eating.
Cutting against the grain is especially important for lean cuts like pork tenderloin which can easily become tough if sliced improperly Taking the extra moment to identify the grain direction will make a big difference in the tenderness of your dinner
Step-By-Step Instructions
Follow these simple steps for tender juicy pork tenderloin every time you cook it
1. Identify The Grain
Examine your raw pork tenderloin to identify which direction the grain is running. Turn the tenderloin and look for any visible lines or striations on the surface. These lines indicate the direction of the muscle fibers.
You can also use your fingers to feel for any subtle ridges or bumps that correspond to the grain. If the grain is difficult to identify by sight or touch, slicing into the meat can reveal the orientation of the fibers.
2. Place Pork Tenderloin On Cutting Board
Once you have identified the direction of the grain, place the pork tenderloin on a clean cutting board. Position it so that the identified grain lines are running parallel to the longest side of the board.
Having the grain lined up along the length of the board will make it easier to slice crosswise against it.
3. Cut Perpendicular To Grain
With your sharpest knife, begin slicing the pork tenderloin crosswise against the direction of the grain you identified. Cut into thin slices for maximum tenderness.
If the grain runs horizontally along the length of the tenderloin, make vertical slices across the tenderloin from top to bottom. If the grain runs vertically, slice horizontally across the tenderloin.
The key is to keep your slices perpendicular to the grain rather than parallel with it. Cutting against the grain shortens those muscle fibers so they are tender when cooked.
4. Slice When Raw
It is much easier to identify the grain and cut properly when the meat is raw. Wait until just before cooking or eating to slice the tenderloin for the best results.
Pre-sliced pork tenderloin risks drying out and becoming tough. For stir fries or other quick cooking methods, slice raw meat right before adding it to the pan.
5. Cut Even Thickness
Try to cut pork tenderloin into slices of consistent thickness, about 1/4 to 1/2 inch thick. Thinner slices cook quicker and more evenly. Thick slices may end up under or overcooked.
An even thickness also creates attractive, uniform pieces for serving. Use a sharp knife and gentle sawing motion to achieve pretty cuts.
Cook Sliced Pork Tenderloin
Once sliced against the grain, pork tenderloin can be cooked in a variety of quick and healthy ways. Here are some serving suggestions:
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Pan sear over high heat for 2-3 minutes per side to develop a nice sear.
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Grill or broil for 4-5 minutes per side for flavorful char marks.
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Stir fry sliced pork in a hot pan with veggies and sauce.
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Simmer in flavorful liquids like wine, broth, or barbecue sauce.
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Enjoy in salads, sandwiches, tacos, or on top of rice or grains.
Properly sliced pork tenderloin cooks up tender and juicy every time. Cooking over high heat helps keep the lean meat from drying out. Aim for an internal temperature between 145°F – 160°F to ensure safety and prevent overcooking.
Let sliced pork rest for 5 minutes before serving to allow juices to redistribute. Now enjoy your perfectly cooked, deliciously tender pork!
Common Questions About Cutting Pork Tenderloin Against The Grain
How do I know if I’ve cut against the grain correctly?
If the slices of cooked pork tenderloin are tender and easy to chew, then you have successfully cut against the grain. If the meat seems tough or chewy, the grain may have been cut parallel rather than perpendicular.
Should I trim the tenderloin before slicing?
Trimming off any excess fat or silver skin can help yield more uniform slices that cook evenly. Leave any thicker portions of the tenderloin intact for juicier results.
What if I can’t see the grain well?
If the grain is faint, try feeling for ridges or cut into the meat at different angles to reveal it. You can also look for any fat deposits which typically run perpendicular to muscle fibers.
How thick should I cut pork tenderloin slices?
Aim for a thickness between 1/4 – 1/2 inch for quick cooking and tenderness. Go thinner if planning to pound or bread slices. Adjust to your recipe needs.
Should I slice pork tenderloin when partially frozen?
Yes, partially freezing makes the tenderloin firm and easier to slice thinly and evenly. Just be sure to identify the grain beforehand on the raw meat.
The Takeaway
It only takes a few extra minutes to identify the grain and slice pork tenderloin properly. But it makes a huge difference in tenderness and enjoyment of the final dish. Follow these simple steps for foolproof tender pork tenderloin perfect for any recipe:
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Find the grain direction on the raw meat.
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Place tenderloin on cutting board with grain parallel to board.
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Cut crosswise against the grain into thin, even slices.
Master this basic but important technique and you’ll be enjoying tender, juicy pork tenderloin anytime you cook it.