Precision Knife Work: Trimming and Portioning Pork Tenderloin

Notes

The key to successful trimming and portioning lies in understanding the meat's structure. The silver skin, if left intact, can shrink during cooking and cause your tenderloin to curl. Removing it ensures a smooth surface for even cooking. When trimming fat, aim for a balance; some fat contributes to flavor but excessive amounts can lead to greasiness. Uniformity in portion size is crucial for consistent cooking times, so take your time to ensure each medallion is similar in thickness. Common mistakes include using a dull knife, which can lead to uneven cuts and potential injury, and rushing the process, which often results in wasted meat. For safety, always use a stable cutting surface and maintain control of the knife. To make ahead, store portioned medallions in an airtight container in the refrigerator for up to two days or freeze for longer storage.

Steps

1. 1 Select a sharp chef's knife, ideally 8 inches in length.
2. 2 Place the pork tenderloin on a clean cutting board.
3. 3 Using your knife, carefully peel away the silver skin lengthwise from the tenderloin.
4. 4 Trim any visible fat and sinewy connective tissue with short, precise cuts.
5. 5 Straighten the tenderloin by making a shallow lengthwise incision if it tapers.
6. 6 Flatten the tenderloin gently with your hand to create an even thickness.
7. 7 Decide on your desired medallion thickness, typically 1 to 1.5 inches.
8. 8 Slice the tenderloin crosswise into even portions using a smooth, controlled motion.
9. 9 As you cut, use your non-dominant hand to stabilize the tenderloin gently.
10. 10 Ensure each medallion is uniform in size for even cooking.
11. 11 Check each piece for any missed silver skin or fat and trim accordingly.
12. 12 Place the portioned medallions on a plate or tray.
13. 13 Cover and refrigerate until ready to cook.
14. 14 Clean your knife and cutting board immediately to prevent cross-contamination.