How to Butterfly or Fillet a Pork Tenderloin

Making a Lengthwise Cut

Place the pork tenderloin onto a cutting board. Use a sharp knife to make a vertical cut along the lengthwise portion of the pork loin.Butterfly or Fillet a Pork Tenderloin Step 1Bullet1.jpg

Stop the vertical cut about 1-inch from the end of the pork loin.

Open the cut meat and lay flat.

Pound the meat until it is of even thickness, figure about 1/3-inch thickness for the loin meat.

Chill meat while preparing stuffing.

Add favorite stuffing to the butterflied (filleted) pork loin meat then roll up.

Tie the pork loin with butchers twine.

Cook as directed in recipe.

Creating a Pocket for Stuffing

Place pork on cutting board

Cut a lengthwise slit, 1/2-inch from bottom, to within 1/2-inch of the edge of pork tenderloin to form a pocket.

Open the pork loin flap you have just made.

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.

Unroll the pork loin to form a flat piece of meat.

Repeat until pork is an even 1/2-inch thickness throughout the meat.

Pound the meat, if needed to make flat and even.

Chill meat while preparing stuffing.

Add favorite stuffing to the butterflied (filleted) pork loin meat then roll up. Tie with butchers twine.

Cook as directed in recipe.