Cooking & Baking
Related: About this forumButterflying 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.
Major Nikon
(36,827 posts)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)Rubs don't really get 'into' a whole tenderloin that much.
They work much better with a butterflied tenderloin.
Major Nikon
(36,827 posts)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.
northoftheborder
(7,572 posts)We all love pork tenderloin - it's always tender, juicy, mild flavored, and can be flavored up so many ways.
applegrove
(118,758 posts)of the cut I put in the length of the tenderloin. Very good.
MiddleFingerMom
(25,163 posts).
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... but it might work even better with pork.
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