How to Butterfly Pork Tenderloin
- 1). Remove the tenderloins from the packaging, cutting cords if the tenderloin is tied. Separate the pieces.
- 2). Decide what you will use to stuff the tenderloins and how much stuffing each should receive. If you want a lot of stuffing, you may need to put the two tenderloins together, especially if they are small.
- 3). Place the tenderloin on a cutting board. Using a sharp knife, make a small horizontal cut about a third of the way down the tenderloin and parallel to the cutting board. Cut across slowly, pulling the meat back as you go, to within 3/4-inch of the edge of the tenderloin. Do not cut all the way through.
- 4). Peel back the meat, opening it flat on the board.
- 5). Cut again, beginning at the center and cutting the thicker side. Stay parallel to the cutting board and cut to about 3/4-inch from the edge, lifting the meat away as you go.
- 6). Open the flap again, creating a flat surface. The pork tenderloin is ready for stuffing. Place the stuffing on top of the tenderloin and roll the tenderloin. Secure with cotton twine, tying in several places to hold the roll closed.
Source...