Pork tenderloin is a lean tender cut of meat that can be used in a variety of delicious recipes. When sliced into strips pork tenderloin cooks quickly and absorbs flavors easily, making it perfect for stir-fries, fajitas, kabobs, and more.
Cutting pork tenderloin into uniform strips may seem intimidating, but it’s actually quite easy with the right techniques. In this step-by-step guide, I’ll walk you through the entire process of preparing and cutting pork tenderloin into strips. Let’s get started!
Step 1: Purchase and Prepare the Pork Tenderloin
When buying pork tenderloin for cutting into strips, look for pieces that are 1 to 1.5 pounds each. Avoid tenderloins with a lot of tapering on the ends, as these will be more difficult to slice.
Once home, remove the tenderloin from the packaging and place on a cutting board or plate. Pat dry thoroughly with paper towels. If desired, trim off any excess fat or silver skin – the thin, silvery membrane covering thetenderloin.
Pro Tip Chill the tenderloin in the fridge for 30 minutes before slicing. This firms up the meat, making it easier to cut clean, thin strips.
Step 2: Determine Cutting Direction
Pork tenderloins have a long oval shape with the muscle fibers running lengthwise. For stir-fries, we want to cut across or perpendicular to these fibers. This breaks up the fibers, resulting in more tender meat.
First, identify the direction of the muscle fibers. Run your finger along the tenderloin to feel the grain. Then, position the tenderloin so you will be cutting crosswise against the grain.
Step 3: Cut the Tenderloin into Rounds
With your cutting board stabilized, use a sharp chef’s knife to slice the tenderloin crosswise into rounds. Cut rounds about 1/2 inch thick.
Make straight, even cuts without sawing back and forth. Apply firm, steady pressure as you bring the knife down. Let the knife do the work!
Step 4: Slice the Rounds into Strips
Now, cut the rounds into strips. Position your knife perpendicular to the cutting board. Carefully slice each round into 1/4 to 1/2 inch strips.
Cut strips to a uniform thickness so they cook evenly. Keep them around the size of your pinky finger in width.
Step 5: Inspect and Trim the Strips
Inspect the pork strips and trim any uneven or jagged edges. The strips should have clean, smooth cuts on all sides.
You can also pull apart or cut any strips that are stuck together. The end result should be nice, separate strips ready for cooking.
Step 6: Transfer to a Bowl
As you cut, transfer the strips to a bowl. This keeps them from rolling around and makes it easy to toss with oil and seasonings.
Once all the pork tenderloin is cut, you’ll have a bowl full of uniform strips ready for any recipe!
Pro Tip: For kabobs or skewers, cut the strips a little longer, approximately 2 to 3 inches in length.
Why Cut Pork Tenderloin into Strips?
Cutting tenderloin into strips has several advantages:
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Cooks faster – Thin strips cook more quickly than whole medallions. Great for stir-fries and fajitas.
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Absorbs more flavor – The increased surface area browns easily and absorbs sauces and seasonings.
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Easy to handle – Strips are bite-sized and easy to eat. They also thread or skewer nicely.
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Versatile – Use strips in a wide variety of dishes like salads, sandwiches, pasta, and more!
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Portion control – Strips make it easy to control serving sizes. Measure out exactly how much you need.
Tips for Cutting Perfect Pork Tenderloin Strips
Follow these tips for clean cuts and uniformly shaped strips:
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Use a sharp knife. A razor-sharp chef’s knife makes cutting easier and safer.
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Chill the meat before slicing to firm it up. Try 30 minutes in the fridge.
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Cut against the grain of the muscle fibers. Identify direction and position meat accordingly.
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Apply steady, even pressure when slicing. Don’t saw back and forth.
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Cut strips to a consistent thickness, about 1/4 inch wide.
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Trim any uneven edges or ends. Strips should have straight sides.
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Work carefully to avoid accidents. Secure tenderloin and focus on knife work.
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Transfer finished strips to a bowl. Tossing with oil prevents sticking.
How to cut Pork fillet strips
FAQ
Should you cut pork tenderloin with or against the grain?
How do you cut a pork tenderloin?
Place the trimmed pork tenderloin on the cutting board and hold it firmly with one hand. Using your knife, slice the meat into thin pieces or strips, depending on your chosen technique. Remember to use a smooth, fluid motion when cutting and let the sharpness of your knife do the work.
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 to cut pork tenderloin for stir fry?
Trim any visible fat as well. There are two main slicing techniques you can choose from when it comes to cutting pork tenderloin for stir fry: Cut Across the Grain: This technique involves cutting the tenderloin into thin slices, against the grain. This method is ideal for achieving tender and juicy pieces of meat in your stir fry.
Do you need to pound pork tenderloin before frying?
Pork tenderloin is already a tender cut of meat, so there is no need for further tenderizing. However, if you prefer an even more tender texture, you can lightly pound the pork tenderloin with a meat mallet or the back of a knife to break down the muscle fibers before cutting it for stir fry.