Pork tenderloin is prized for its tenderness and versatility. However, without proper preparation, its lean nature can quickly turn to dry, tough meat. Learning how to cut pork tenderloin crosswise is the key to unlocking its full potential.
Crosswise slicing shortens the muscle fibers, resulting in more tender, easier to chew pieces It also allows you to portion the tenderloin into uniform medallions or chops for even cooking Follow these simple steps for expertly cut pork ready for any recipe.
What Does Cutting Crosswise Mean?
Crosswise simply refers to slicing across the width of an ingredient, perpendicular to the length For example, cutting crosswise slices of a carrot would produce rounds
On pork tenderloin, lines on the outside help you figure out which way the long muscle fibers go. When you cut crosswise, you cut across those lines, or fibers, at a right angle. This properly portions the meat and shortens the fibers for tenderness.
Why Cut Pork Tenderloin Crosswise?
Cutting crosswise is preferred for pork tenderloin for a few important reasons:
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It makes the meat more tender – Crosswise cuts shorten the muscle fibers so they break down more easily when chewed. This gives pork tenderloin the melt-in-your-mouth texture it’s known for.
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Allows for even cooking – Uniform medallions or chops cook at the same rate. With improper cuts, thinner parts can dry out while thicker sections remain underdone.
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Easy portioning – Crosswise slicing creates ready-to-cook portions perfect for single servings or recipe ingredients. No guesswork required.
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Better presentation – Neat, uniform medallions or chops make for an elegant presentation. They can be evenly seasoned, crusted, or stuffed.
For the most tender, juicy results, cutting pork tenderloin crosswise is a must. The simple act of proper slicing makes all the difference.
Tools Needed for Cutting Pork Tenderloin Crosswise
Cutting pork tenderloin is simple with just a couple essential tools:
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Sharp chef’s knife – A quality knife makes clean, smooth cuts effortless. Use an 8 or 10 inch chef’s knife for optimal control.
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Cutting board – Choose a board that’s at least 12 inches long. The surface should be stable and slip-resistant. Wood or polypropylene plastic boards are ideal.
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Meat mallet (optional) – A meat mallet can be used to gently flatten the medallions after slicing for more even thickness.
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Meat thermometer (for cooking) – This is vital for ensuring pork reaches safe temperatures. Get an instant-read thermometer for accuracy.
Step-by-Step Guide to Cutting Pork Tenderloin Crosswise
Follow these easy steps for perfectly cut pork tenderloin ready for cooking:
1. Examine the Surface
Place the raw pork tenderloin on a cutting board. Closely examine the surface to identify the direction of the muscle fibers. You may notice fine grain lines running the length of the meat.
2. Position for Crosswise Cutting
Place the tenderloin so the identified grain lines run left to right. This positions the meat for easy crosswise slicing across the width.
3. Make Your Cuts
Using a sharp chef’s knife, slice straight down through the pork crosswise into medallions. Cut them as thick or thin as desired. Around 1 inch is ideal.
4. Gently Flatten (Optional)
Use a meat mallet to gently flatten each pork medallion to an even thickness, if desired. Thinner medallions will cook faster.
5. Cook Immediately or Refrigerate
For best quality and food safety, cook the pork tenderloin crosswise medallions right away. Otherwise refrigerate for 1-2 days maximum before cooking.
That’s all there is to it! With a few simple cuts, your pork tenderloin is perfectly portioned for cooking.
Cooking Your Crosswise Cut Pork Tenderloin
The cooking method depends on your recipe, but pork tenderloin medallions generally cook quickly. Look for an internal temperature of 145°F with an instant-read thermometer.
Popular cooking methods include:
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Pan searing – Brown the medallions in a hot skillet then finish cooking through.
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Grilling – Get nice grill marks on medallions over direct heat. Move to indirect heat to finish.
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Baking – Arrange medallions on a parchment-lined baking sheet. Bake at 425°F for about 15 minutes.
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Broiling – Broil 4-5 minutes per side until browned and cooked through.
Let pork rest 3-5 minutes before serving for juicier results. Resist cutting into the meat right away.
Get Creative with Your Crosswise Cut Pork
Beyond basic pan frying or baking, get creative with recipes like:
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Stuffed medallions – Carefully cut a pocket and stuff with spinach, sun-dried tomatoes, cheese, or other tasty fillings.
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Kabobs – Thread pork medallions and veggies onto skewers for easy grilling.
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Tacos – Quickly sauté slices and put in warm corn tortillas with pico de gallo.
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Sandwiches – Layer tender medallions with peppery greens, aioli, and pickled onions on ciabatta.
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Salad toppers – Seared medallions served over fresh greens make salad a complete meal.
With a little imagination, the possibilities for crosswise cut pork tenderloin are endless!
Storing and Freezing Pork Tenderloin After Cutting
For food safety, it’s best to cook pork tenderloin immediately after cutting it crosswise. However, you can store the portions in the fridge or freezer if needed:
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Refrigeration: Place medallions in an airtight container. Use within 2-3 days.
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Freezing: Layer medallions between sheets of parchment paper in an airtight freezer bag. Use within 4-6 months for best quality.
Thaw frozen pork in the refrigerator before cooking. Do not leave at room temperature or under running water to thaw.
Get Picture Perfect Results Every Time
While simple in theory, cutting pork tenderloin crosswise does take some practice to master. Follow these pro tips for success:
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Work with a very sharp knife for clean cuts. Use a honing steel to maintain the edge.
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Cut slowly and gently to avoid tearing the meat. Don’t saw back and forth.
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Cut pieces slightly larger than needed. They’ll shrink a bit when cooked.
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Chill the tenderloin in the fridge for 30 minutes before slicing for easier cutting.
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Let pork rest after cooking. This allows juices to redistribute so meat stays juicy.
With the right technique, you’ll be able to cut flawless pork tenderloin crosswise every time. Enjoy this versatile meat at its very best.
What Does It Mean to Slice Something Crosswise?
Crosswise is just cutting in the opposite direction of lengthwise. For example, the lines of latitude on a globe or the sphere’s circumference are examples of crosswise cutting. Cut across the grain when you want to make rounds that are all the same thickness, like onion rings or tomato slices for a bagel.
Produce sliced crosswise should look like this:
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What Does It Mean to Slice Lengthwise?
Cutting something “lengthwise” means slicing vertically along the length of something. This is especially easy to do with things like carrots or bacon strips that have long sides. It can be trickier to find the long side of round foods like onions or cabbage. Think of lengthwise as going from pole to pole, like the two points on a lemon, the root to the bud of an onion, or the stem to the base of a tomato.
Produce sliced lengthwise should look like this:
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How to Roll Cut a Pork Tenderloin
FAQ
What does it mean to cut pork tenderloin crosswise?
What does crosswise mean?
What does in mean to cut a chicken thigh crosswise?
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.