Pork tenderloin is a lean and tender cut of meat that can be used in a variety of delicious recipes. When a recipe calls for cutting pork tenderloin crosswise, it simply means slicing across the width of the tenderloin rather than lengthwise along its longer side.
Cutting pork crosswise results in rounds or medallions that cook quickly and absorb flavors beautifully. It’s a must-have technique for pan-seared medallions, kabobs, stir fries, and more.
While it may sound confusing at first, cutting pork tenderloin crosswise is actually quite straightforward. With this step-by-step guide, you’ll learn proper knife skills and techniques for clean, professional crosswise cuts Let’s get started!
Step 1: Select the Right Tenderloin
When buying pork tenderloin for crosswise cutting, choose pieces that are 1 to 15 lbs each Avoid tapered tail ends, as these won’t slice cleanly. Opt for evenly sized tenderloins with minimal tapering.
Once home, unwrap the pork and place on a clean cutting board or plate. Thoroughly pat dry with paper towels before preparing to cut.
Step 2: Position the Tenderloin Properly
To cut crosswise, you first need to identify the direction of the grain. The grain refers to the long muscle fibers running the length of the tenderloin.
Place your hand on top and gently rub along the tenderloin from end to end. You should be able to feel the direction of the grain.
Position the tenderloin so that the grain runs left to right horizontally across your cutting board. The tapered ends should face you and away from you. Now you’re ready to slice crosswise.
Step 3: Cut Even Slices
Using a sharp chef’s knife, make a slit about 1/2 inch from the end. Then, keeping your knife perpendicular to the cutting board, gently saw back and forth to cut even slices.
Work carefully to cut clean slices without shredding or tearing the meat. Use steady, light pressure and let the knife do the work.
Continue cutting crosswise slices down the entire length of the tenderloin. Pieces should be about 1/2 to 3/4 inch thick.
Step 4: Flatten the Rounds
Once sliced, gently flatten each round with your palm or the flat side of the knife. This evens out the thickness.
Flattened, uniformly thick medallions will cook more evenly and be easier to pan sear.
Step 5: Trim Away Scraps
Inspect the pork rounds and trim away any uneven or ragged edges using the tip of your knife.
The end result should be nicely shaped medallions ready for seasoning and cooking. Avoid over-trimming or you may end up with smaller pieces.
Why Cut Pork Tenderloin Crosswise?
There are several advantages to cutting pork tenderloin crosswise:
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Quick cooking – Sliced rounds cook faster than whole tenderloins. Great for weeknight meals.
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Even cooking – Uniform thickness promotes even cooking on the skillet or grill.
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Absorb flavors – Exposed surfaces soak up marinades and spice rubs.
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Versatile – Use crosswise slices in stir fries, kabobs, sandwiches, etc.
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Portion control – Easy to portion into servings. Cook precisely what you need.
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Appealing shape – Rounded medallions look nice on the plate. Elegant presentation.
Tips for Cutting Crosswise Slices
Follow these tips for clean, professional results:
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Chill meat before slicing – Firms up tenderloin making it easier to cut.
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Use a sharp knife – Razor sharp knife glides through meat smoothly.
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Identify grain – Position pork so grain runs horizontally.
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Cut perpendicular – Keep knife vertical for straight slices.
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Use swift motion – Don’t saw back and forth. Let knife slice cleanly.
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Check thickness – Aim for uniform slices that cook evenly.
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Work carefully – Focus on the cutting task to avoid accidents.
How to Roll Cut a Pork Tenderloin
FAQ
What does it mean to cut pork tenderloin crosswise?
What does crosswise mean?
How to cook pork tenderloin?
The trick to pork tenderloin is to prepare it before cooking by making it of even thickness and removing the silver skin. Here’s how. Get out a boning knife and slip it between the silver skin and the meat. Make a cut such that the skin is free from the meat in one place. Hold the skin with one hand where you cut it free from the meat.
How do you cut a pork tenderloin?
Cut the pork tenderloin crosswise into 4 even pieces. Cut each piece crosswise again, but do not go all the way through; you should be able to open it like a book. Pound each piece with a mallet until 1/4-inch thick and 6 to 8 inches across.
How do you cook pork tenderloins in a frying pan?
Cut the pork tenderloins in half crosswise. In a large bowl, toss the pork with 2 tablespoons of the olive oil and 1 teaspoon salt. Heat a large skillet over medium-high heat. When the skillet is hot, add the pork (without adding any oil to the skillet) and sear on all sides, about 8 minutes.
How do you make pork tenderloin thicker?
Repeat with all of the skin until none is left. You can also remove any bits of fat or sinew if you’d like but it’s not required. Next, make your tenderloin of equal thickness by folding up the thinner end end so that it’s doubled a bit there. Your goal is for the length of the pork tenderloin to be of fairly equal thickness.