Cooking & Baking

trof

(54,256 posts) Mon Sep 16, 2013, 06:31 PM Sep 2013

Butterflying a boneless pork tenderloin.

The ones I use come 2 to a package.
8 to12 inches long and maybe 2" thick at the thickest part.

Sometimes I marinate the whole tenderloins overnight for grilling, but sometimes I butterfly them and use a dry rub.
They cook a lot quicker that way.
2-3 minutes a side on high heat.
You can get a nice sear or crust.

The cross section is roughly a tear drop shape.
I've always cut them lengthwise from the thin edge down to the thick side.
Then pound them out flat.

Tonight I rethought that.
I cut part way down from the thick edge.
Then pounded.
(I use a kitchen mallet with a metal 'diamond' crosshatched face.)
It produced an butterfly of almost uniform thickness.
About 3/8ths"?
No 'thin' edges that overcook.

Not sure if I've put this so you can understand it.
I'll take questions.

6 replies

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Butterflying a boneless pork tenderloin. (Original Post) trof Sep 2013 OP

I've never tried doing one that way, but it makes sense Major Nikon Sep 2013 #1

Try it. I think you'll like it. trof Sep 2013 #2

With lean and tender cuts I tend to use brines more often for that reason Major Nikon Sep 2013 #5

Understood perfectly, good idea, I'll try it. northoftheborder Sep 2013 #3

I cooked one last week. Put my brother's fresly made apple jelly right down the middle applegrove Sep 2013 #4

I bought a commercial cinnamon-chipotle dry rub thinking that I'd use it on chicken... MiddleFingerMom Sep 2013 #6

Major Nikon

(36,827 posts)

1. I've never tried doing one that way, but it makes sense

Reply to trof (Original post)

Mon Sep 16, 2013, 06:56 PM

Sep 2013

In the past I've just seared them on the grill and moved them on to the indirect heat side of the grill for finishing.

trof

(54,256 posts)

2. Try it. I think you'll like it.

Reply to Major Nikon (Reply #1)

Mon Sep 16, 2013, 07:19 PM

Sep 2013

Rubs don't really get 'into' a whole tenderloin that much.
They work much better with a butterflied tenderloin.

Major Nikon

(36,827 posts)

5. With lean and tender cuts I tend to use brines more often for that reason

Reply to trof (Reply #2)

Mon Sep 16, 2013, 09:11 PM

Sep 2013

With such short cooking times it's difficult to get any flavor into the interior of the meat otherwise, since there's very little fat and time to carry seasonings into the middle. But pounding it thinner would seem to do the trick.