Pork tenderloin is a versatile and delicious cut of meat that can be used in everything from weeknight dinners to fancy restaurant dishes. When cut into thin strips, pork tenderloin cooks quickly and absorbs flavors easily. This makes it the perfect choice for stir-fries, fajitas, kabobs, and more!
Cutting pork tenderloin into uniform strips may seem tricky. But follow this simple step-by-step guide and you’ll be slicing tenderloin like a pro in no time.
Benefits of Cutting Pork Tenderloin into Strips
There are many advantages to cutting pork tenderloin into strips rather than leaving it whole
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Cooks faster: Thin strips cook more quickly and evenly than a whole tenderloin. Great for quick-cooking dishes.
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Increased surface area: More surface area means more opportunity for caramelization and flavor development.
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Absorbs flavors: The strips soak up marinades, spices, and sauces beautifully.
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Easy to handle: Strips are bite-sized and easy to maneuver. Also great for skewering.
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Versatile Use strips in stir-fries fajitas kabobs. sandwiches. pasta dishes. and more!
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Portion control: Strips make it easy to control serving sizes. Measure out exactly what you need.
Step 1: Select the Right Tenderloin
When buying pork tenderloin for cutting into strips, look for pieces that are:
- 1 to 1.5 pounds each
- Even thickness from end to end
- Minimal tapering on the ends
Avoid tenderloins with unusual shape or thick, club-like ends, as these will be harder to slice evenly.
Step 2: Trim and Prepare the Tenderloin
Once home, remove the tenderloin from packaging and place on a clean cutting board or plate. Pat dry thoroughly with paper towels. Use a sharp knife to trim off any excess external fat or silver skin – the thin, silvery membrane covering the meat.
Chilling the tenderloin in the refrigerator for 30 minutes before slicing firms up the meat and makes it easier to cut clean strips.
Step 3: Determine Cut Direction
Pork tenderloins have long oval shapes with internal muscle fibers running lengthwise. For stir-fries and other quick cooking recipes, we want to cut perpendicular to these fibers.
First, identify the direction of the muscle fibers by running your fingers over the tenderloin. Then, position the tenderloin so you’ll be slicing crosswise against the grain.
Step 4: Slice the Tenderloin into Rounds
With your cutting board stabilized, use a sharp chef’s knife to cut the chilled tenderloin crosswise into rounds. Make slices about 1/2 inch thick.
Apply firm, even pressure as you bring the knife straight down through the meat. Don’t saw back and forth. Let the knife do the work!
Step 5: Cut the Rounds Into Strips
Now cut the rounds into individual strips. Position your knife perpendicular to the cutting board. Carefully slice each round into strips 1/4 to 1/2 inch wide.
Keep the strips a uniform thickness so they’ll cook at the same rate. Aim for around the width of your pinky finger.
Step 6: Inspect and Trim the Strips
Inspect the strips and use your knife to trim any uneven edges or ends. The finished strips should have straight, smooth cuts on all sides.
Separate any strips that are stuck together. The end result should be nice, individual strips ready for cooking.
Step 7: Transfer Strips to a Bowl
As you cut, transfer the strips to a bowl. Tossing with a bit of oil prevents them from sticking together.
Once all the pork tenderloin is sliced, you’ll have a bowl full of uniform strips ready for stir-frying, skewers, or any recipe!
Tips for Cutting Perfect Pork Tenderloin Strips
Follow these tips for clean, consistent cuts:
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Use a sharp chef’s knife. A razor-sharp blade makes cutting easier.
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Chill the tenderloin before cutting to firm it up.
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Identify grain direction and cut perpendicular to it.
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Apply steady, even pressure when slicing. Don’t saw back and forth.
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Cut strips to a uniform thickness, about 1/4 inch wide.
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Trim any ragged edges for straight sides.
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Work carefully and focus on technique.
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Transfer finished strips to a bowl and drizzle with oil to prevent sticking.
Choosing the Right Cut Size
How thick you cut the pork strips depends on the cooking method:
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For stir-fries, thin 1/4 inch strips are best. They’ll cook quickly.
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If making kabobs or skewers, cut strips a bit longer and thicker – 2 to 3 inches by 1/2 inch.
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For dishes with longer cooking times like stews or braises, opt for 1/2 inch wide strips.
Cooking Tips for Pork Tenderloin Strips
The beauty of pork tenderloin strips is their versatility. They work in endless quick cooking recipes. Here are some delicious ways to use them:
Stir-Fries: Toss tenderloin strips with sliced veggies and stir-fry in a hot skillet or wok. Add a flavorful sauce and serve over rice.
Fajitas: Sauté strips with bell peppers and onion. Wrap in warm tortillas with desired toppings.
Kabobs: Thread strips onto skewers alternating with veggies and grill or broil until done.
Sandwiches: Sauté strips and pile onto rolls or bread with desired fixings for tasty sandwiches.
Pasta: Add strips to pasta dishes like linguine alfredo, spaghetti Bolognese, or pasta primavera.
Soups and Stews: Simmer strips in hearty soups, chilis, and stews to add protein.
Salads: Top fresh salad greens with seared or grilled strips for a satisfying meal.
No matter which recipe you choose, pork tenderloin strips cook up tender and juicy every time. Enjoy this versatile cut in all your favorite dishes!
Frequently Asked Questions
Should you cut pork tenderloin with or against the grain?
Cut pork tenderloin against the grain for tenderness. Cutting against the grain slices through the muscle fibers, yielding shorter fibers that are easier to chew.
How thick should I cut pork tenderloin strips?
For stir-fries, cut strips 1/4 inch thick. For kabobs or skewers, make strips 2 to 3 inches long by 1/2 inch thick. For braises and stews, 1/2 inch strips work well.
Do I need to pound the tenderloin before cutting strips?
No, pork tenderloin is naturally tender. Pounding is unnecessary unless you prefer an ultra-thin, delicate texture.
What’s the best way to cook pork tenderloin strips?
Pork strips work great in stir-fries, fajitas, kabobs, pasta dishes, sandwiches, soups and more. Cook with high heat for 1-3 minutes per side depending on thickness.
Can I freeze pork tenderloin strips?
Yes! Place strips in a single layer on a parchment-lined baking sheet and freeze until solid. Transfer to an airtight bag or container for easy use later.
Conclusion
With a sharp knife and the right techniques, cutting pork tenderloin into uniform strips is easy. Follow this step-by-step guide for perfectly sliced meat ready to be turned into quick, flavorful meals.
The key is cutting against the grain into 1/4 to 1/2 inch strips. Customize the size based on your cooking method. Then toss the strips in a tasty stir-fry, kabobs, sandwiches and more. Enjoy this lean, budget-friendly cut in all kinds of delicious ways!
Gather the Right Tools
Before you start cutting the pork tenderloin, make sure you have the following tools ready:
- Sharp chef’s knife
- Cutting board
- Kitchen twine (optional)
Having these tools on hand will ensure that you have a smooth and efficient cutting process.
Begin by trimming any excess fat or silver skin from the pork tenderloin. This will help enhance the tenderness and texture of the meat. Carefully remove the thin layer of silver skin with your sharp chef’s knife by sliding it under the skin and slowly pulling it away. Trim any visible fat as well.
Tie the Strips (Optional)
If you’ve opted for cutting the tenderloin into strips, you might consider tying them together with kitchen twine. You don’t have to do this step, but if the strips are very thin, it can help them stay together while you stir fry them. Simply wrap the twine securely around the bundle of strips at regular intervals.
Congratulations, you now know how to cut pork tenderloin for stir fry. You can make your favorite stir fry recipes with confidence, knowing that the pork will cook evenly and taste great. Remember to store any unused pork in airtight containers in the fridge to maintain its freshness.
So, go ahead and hone your stir fry skills with expertly cut pork tenderloin. Your taste buds will thank you!.