How to Perfectly Cut a Pork Tenderloin for Stuffing

Pork tenderloin is a lean, flavorful cut of meat that takes beautifully to stuffing. When stuffed with savory fillings like cheese, herbs, or vegetables, the tenderloin transforms into an impressive centerpiece for any meal However, before you can stuff and roast your pork tenderloin, you need to learn how to properly cut and prepare it. With a few simple techniques, you can cut your pork tenderloin into the ideal shape for stuffing and roasting

Why Cut a Pork Tenderloin for Stuffing

Pork tenderloin has a tapered cylindrical shape that makes it difficult to stuff as-is. If you simply make a slit down the center of an untouched tenderloin and try to stuff it the filling will likely squeeze out the sides during cooking.

Cutting the tenderloin allows you to open it up into a flat, even rectangle. This shape provides ample space for any stuffing and allows you to easily seal the meat back around the filling. It also enables the pork to cook more evenly, since the meat will be an even thickness on all sides.

Step-By-Step Instructions

Cutting a pork tenderloin for stuffing only takes a few simple steps:

Gather Your Tools and Ingredients

You’ll need

• 1 pork tenderloin (about 1-1.5 lbs)
• Chef’s knife or carving knife
• Cutting board

Be sure your tenderloin is thawed if frozen and patted dry before cutting.

Place the Tenderloin on the Cutting Board

Position the pork lengthwise on the cutting board. Make sure it lays flat and doesn’t wobble. Hold it steady with your guide hand if needed.

Make Long, Lengthwise Slices

Holding your knife parallel to the cutting board, make long, lengthwise slices into one side of the tenderloin. Make the slices about 1/4-inch apart through just one side of the meat.

Slice along the entire length of the tenderloin, from tapered end to tapered end. Repeat on the other side.

Carefully Unroll and Open Up the Meat

Once both sides are sliced, slowly unroll the tenderloin, opening it up into a large rectangle.

You may need to make additional slices to release particularly tight areas. Take care not to slice all the way through the meat.

Open up the pork until it lays flat in a rectangular shape.

Pound to an Even Thickness

The opened tenderloin may be thicker in some spots. Use a meat mallet or rolling pin to gently pound any thicker areas to an even 1-inch thickness all over.

Be careful not to pound too hard, or you may tear the meat. Work slowly and with control.

Season the Meat

With the pork laid open flat, season both sides with salt, pepper, and any other seasoning or herbs you desire. Rub the seasonings into the meat.

Fill, Roll, and Tie

Place your stuffing ingredients down the center of the tenderloin, leaving about 1/2 inch border on the sides.

Starting from a long side, carefully roll up the stuffed pork. Tie kitchen string or toothpicks along the length of the rolled tenderloin to secure it closed.

Roast and Serve

Place your stuffed, tied tenderloin seam-side down in a roasting pan. Roast at 425°F until the center reaches 145°F, about 25-40 minutes depending on size.

Let rest, then remove string or toothpicks. Slice into rounds and serve! Enjoy your beautifully stuffed pork tenderloin.

Filling Ideas

The possibilities are endless when it comes to stuffing flavors! Consider these tasty options:

• Spinach, feta, and sun-dried tomato
• Apple, sage, and onion
• Bacon, cheddar, and scallion
• Roasted red pepper, basil, and provolone
• Dried fruit and nut
• Chorizo and manchego
• Cornbread and chipotle chili
• Italian sausage and ricotta

Mix and match flavors to suit your tastes. Just be sure to chop any solid ingredients finely before stuffing.

Visual Guide

If you’re a visual learner, check out these YouTube videos that demonstrate the process:

https://m.youtube.com/watch?v=ccsQFIoMCgA

https://m.youtube.com/watch?v=ELgrjeT0Y1o

Seeing each step in action can really help cement the techniques.

Final Tips

Cutting and stuffing pork tenderloin does take some finesse. Follow these tips for success:

• Use a very sharp knife to cleanly slice the meat
• Work slowly and carefully when unrolling
• Try not to tear the meat while pounding
• Leave ample room for stuffing expansion
• Roast gently at a moderate temperature

With a little practice, you’ll be able to consistently cut and stuff tenderloins like a pro. The end result is so impressive and delicious that it’s worth the effort.

Now that you know how to perfectly cut pork tenderloin for stuffing, get creative with your own flavor combinations. This versatile cut pairs wonderfully with countless flavors. Dig in and enjoy!