Butterfly or Fillet a Pork Tenderloin

Unrolling or butterflying a pork tenderloin is fairly easy to do. Just follow these tips and you'll look like the world's best chef.

Method 1

 * 1) Place the pork tenderloin onto a cutting board.
 * 2) * Use a sharp knife to make a vertical cut along the lengthwise portion of the pork loin.
 * 3)  Stop the vertical cut about 1-inch from the end of the pork loin.
 * 4) Open the cut meat and lay flat.
 * 5)  Pound the meat until it is of even thickness, figure about 1/3-inch thickness for the loin meat.
 * 6) Chill meat while preparing stuffing.
 * 7)  Add favorite stuffing to the butterflied (filleted) pork loin meat then roll up.
 * 8)  Tie the pork loin with butchers twine.
 * 9) Cook as directed in recipe.

Method 2

 * 1) Place pork on cutting board
 * 2) Cut a lengthwise slit, 1/2-inch from bottom, to within 1/2-inch of the edge of pork tenderloin to form a pocket.
 * 3) Open the pork loin flap you have just made.
 * 4) Use the knife to cut through the thick portion of the pork loin meat, 1/2-inch from the bottom and again 1/2-inch from the edge.
 * 5) Unroll the pork loin to form a flat piece of meat.
 * 6) Repeat until pork is an even 1/2-inch thickness throughout the meat.
 * 7) Pound the meat, if needed to make flat and even.
 * 8) Chill meat while preparing stuffing.
 * 9)  Add favorite stuffing to the butterflied (filleted) pork loin meat then roll up. Tie with butchers twine.
 * 10)  Cook as directed in recipe.

Sage Pork Tenderloin

 * 2 pounds pork tenderloin
 * 5 fresh sage leaves
 * 1/2 teaspoon salt
 * 1/2 teaspoon pepper
 * 1 teaspoon olive oil

Steps

 * Butterfly pork using either method given above.
 * Season with salt and pepper.
 * Fold over or roll up into a cylinder shape. (The original shape of the loin).
 * Place loin over hot grill and brown on all sides.
 * Rub with olive oil.
 * Cover and cook until the internal temperature reaches 160 degrees F.

Tips

 * Lay plastic food wrap over pork meat before pounding it with the meat mallet. This will make your meat mallet easier to clean.

Things You'll Need

 * Knife
 * Cutting board
 * Butcher's twine
 * Barbecue grill for recipe
 * Meat thermometer for recipe

Sources and Citations

 * Martha Stewart
 * Chili Dog.com
 * Recipe rewritten from Delicious Main Dishes from the Mastercook recipe software program.