Pork tenderloin is a versatile lean cut that takes beautifully to slicing crosswise into rounds or medallions. These uniform slices cook quickly and absorb flavors from marinades spices and sauces. Crosswise cutting is perfect for seared pork medallions, kabobs, stir fries and more.
While it sounds tricky, cutting tenderloin crosswise is actually quite easy with proper knife skills. Follow this complete guide to learn the simple process for clean, professional crosswise slices. You’ll be slicing pork for meals all week long.
What Does Cutting Crosswise Mean?
Cutting crosswise simply means slicing across the width of the tenderloin rather than lengthwise along its longer side Imagine the lines of latitude on a globe Crosswise cuts make rounds by going across the circumference.
Lengthwise would mean slicing from end to end pole to pole. For tenderloin, position so the tapered ends face left and right. Then cutting crosswise will give medallions.
Why Cut Pork Tenderloin Crosswise?
There are several good reasons to slice pork crosswise:
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Cooks faster – Uniformly thin medallions cook quickly. Great for weeknights.
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Absorbs flavors – Increased surface area soaks up marinades.
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Cooks evenly – Same thickness gives even cooking in pan or on grill.
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Portions easily – Simple to slice into single servings.
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Uses in recipes – Works for stir fry, kabobs, sandwiches and more.
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Attractive shape – Rounded medallions look nice plated.
Selecting the Right Tenderloin
When buying pork, choose evenly sized tenderloins between 1-1.5 lbs. Avoid tapered, thin tails, which won’t cut cleanly. Uniform width gives the best crosswise slices.
Once home, unwrap tenderloin and pat completely dry before cutting. Damp meat is slippery.
Step-by-Step Instructions
Follow these simple steps for perfect crosswise sliced pork:
- Identify Grain Direction
Rub your hand along the tenderloin. Grain runs lengthwise.
- Position Horizontally
Place tenderloin horizontally with ends left and right. Grain should run left to right.
- Score 1⁄2 Inch In
Make a 1⁄2 inch slit near the end. This helps guide the knife.
- Cut Perpendicular
Keep knife perpendicular to the cutting board. Cut across the width.
- Saw Back and Forth
Use a gentle back and forth sawing motion to cut clean slices.
- Cut Full Length
Continue cutting crosswise slices down the entire tenderloin.
- Flatten Rounds
Gently flatten each slice with palm or knife to even thickness.
- Trim Scraps
Trim any uneven edges for nicely shaped medallions.
Cut Even Thickness
Check slice thickness and aim for uniformity. Pieces should be around 1⁄2 to 3⁄4 inch thick. Uniform thickness gives the most even cooking.
Avoid ragged edges or shredding. Let the sharp knife glide through the meat.
Cooking Crosswise Pork Slices
The small size and shape of crosswise medallions make them perfect for:
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Pan searing or grilling
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Kabobs or skewers
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Meal prep lunch bowls
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Sheet pan meals
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Stir fries, fajitas or sautés
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Fancy plated entrées
Get creative with quick and easy meals using this cut!
Storing and Freezing
Fresh pork stays fresh in the fridge 3-5 days. For longer storage, freeze sliced medallions in a single layer on a sheet pan. Once frozen, transfer to bags or containers.
Thaw frozen pork overnight in the fridge before cooking. Do not thaw at room temperature.
Get Confident Slicing Pork
With a sharp knife and simple techniques, cutting pork tenderloin crosswise is easy. Adjust the size and shape to suit your recipe. Become a pro at slicing up quick cooking pork medallions. Impress family and friends with your knife skills!
And you’re like:
You know when a recipe is like:
“Youll need one butternut squash, peeled, halved lengthwise, seeded, halved crosswise, then cut lengthwise into 3/4-inch-wide wedges.”
How to Roll Cut a Pork Tenderloin
FAQ
What does it mean to cut pork tenderloin crosswise?
Is crosswise vertical or horizontal?
What is an example of a crosswise cut?
How do you cut a pork tenderloin?
Place the trimmed pork tenderloin on the cutting board and hold it firmly with one hand. Using your knife, slice the meat into thin pieces or strips, depending on your chosen technique. Remember to use a smooth, fluid motion when cutting and let the sharpness of your knife do the work.
How to cut pork tenderloin for stir fry?
Trim any visible fat as well. There are two main slicing techniques you can choose from when it comes to cutting pork tenderloin for stir fry: Cut Across the Grain: This technique involves cutting the tenderloin into thin slices, against the grain. This method is ideal for achieving tender and juicy pieces of meat in your stir fry.
How do you cook pork tenderloins in a frying pan?
Cut the pork tenderloins in half crosswise. In a large bowl, toss the pork with 2 tablespoons of the olive oil and 1 teaspoon salt. Heat a large skillet over medium-high heat. When the skillet is hot, add the pork (without adding any oil to the skillet) and sear on all sides, about 8 minutes.
How do you make pork tenderloin Tender?
Begin by trimming any excess fat or silver skin from the pork tenderloin. This will help enhance the tenderness and texture of the meat. Using your sharp chef’s knife, carefully remove the thin layer of silver skin by sliding the knife beneath it and gently pulling it away. Trim any visible fat as well.