Although pork tenderloin is a lean and flavorful cut of meat, it can quickly go from juicy to chewy if it is sliced wrong. Cutting against the grain is the best way to get pork tenderloin that is soft and melts in your mouth. This simple technique shorts the muscle fibers, making it easier to chew.
With a few easy steps you’ll be slicing pork tenderloin like a pro for unbeatable texture and taste. Keep reading to learn all about identifying the grain, proper slicing techniques and serving ideas for flawlessly cooked pork tenderloin.
What Is the Grain in Pork Tenderloin?
The grain refers to the direction that the muscle fibers run in any given cut of meat. In pork tenderloin, these fibers are arranged into long bundles that result in a definite grain pattern.
By seeing how the grains are lined up, you can cut perpendicular to them. By cutting the muscle fibers short in this way, the meat is much easier to chew.
While less visible than in cuts like flank steak, the grain in pork tenderloin can be detected by examining the surface. Look for fine lines running in one direction. Use your fingers to feel for any ridges or bumps indicating the muscle fibers.
Also, any fat or connective tissue that is between the muscles will run across the grain. Once you’ve identified the direction of the fibers, you’re ready to start slicing.
Why Cutting Against the Grain Matters
Cutting against the grain is especially important for lean cuts like pork tenderloin that can easily turn tough when cooked improperly. Slicing against the grain shortens the muscle fibers, allowing them to break down more easily when chewed. The result is a tender texture and easier eating experience.
Conversely, cutting with the grain leaves long bundles of muscle fibers intact. This results in a much chewier, undesirable mouthfeel. For pork tenderloin to reach its peak tenderness potential, cutting against the grain is a must.
Thicker slices will also have a tougher, chewier texture than thin slices. For maximum tenderness, keep your slices no more than 1/4-inch thick. Going a step further and cutting on the bias can make the meat even more tender.
How to Cut Pork Tenderloin Against the Grain
Follow these simple steps for perfectly sliced pork tenderloin:
1. Position the Tenderloin
Place the pork tenderloin on a cutting board, positioning it so the identified grain lines run parallel to the board’s longest edge. This orientation will make it easier to slice crosswise against the grain.
2. Slice Perpendicular to the Grain
With a sharp knife, begin slicing the pork crosswise against the grain, keeping your cuts about 1/4-inch thick. Cut straight down through the meat – do not saw back and forth.
3. Try Cutting on the Bias
For even more tender and elegant results, try cutting on the bias. Hold your knife at a 45-degree angle, slicing diagonally across the grains. The thinner bias cuts break down the muscle fibers even further.
4. Keep Your Knife Sharp
A sharp knife is essential for clean, easy slicing and preventing tearing of the meat. Use a honing steel to maintain the edge between full sharpenings. This will make cutting against the grain much simpler.
Serving Suggestions for Perfectly Sliced Pork Tenderloin
The uses for flawlessly cooked, sliced pork tenderloin are endless. Here are just a few ideas:
-
Pork tenderloin sandwiches – Layer sliced pork with BBQ sauce, pickles, and coleslaw on a bun.
-
Tacos – Warm corn tortillas, sliced pork, pico de gallo, and queso fresco for amazing tacos.
-
Salad – Toss tenderloin slices with mixed greens, veggies, nuts, and a tangy vinaigrette.
-
Pasta – Sautéed pork tenderloin served over zucchini noodles or pasta is a hearty, delicious meal.
-
Kabobs – Alternate pork slices and vegetables on skewers for flavorful kabobs.
-
Stir fry – Quickly sear sliced pork and stir fry with vegetables and teriyaki. Serve over rice.
-
Breakfast – Give breakfast sandwiches a twist by using sliced pork instead of sausage.
Experiment with global flavors, marinades, rubs and sauces to keep your recipes exciting. Perfectly cooked, properly sliced pork tenderloin is endlessly adaptable.
Frequently Asked Questions About Cutting Pork Tenderloin Against the Grain
How can I tell which direction the grain runs?
Look closely at the tenderloin for fine lines running the length of the muscle. Use your fingers to feel for ridges indicating the grain. Connective tissue and fat will also run perpendicular to the grain direction.
Should I remove the silverskin before or after slicing?
For easier handling, remove the silverskin after slicing the tenderloin crosswise into medallions. Use a sharp knife to cut under the membrane at the seam and peel it off each medallion.
My pork tenderloin came as one whole muscle. How do I slice it properly?
Pork tenderloins are sometimes sold as a full, untrimmed muscle. Slice crosswise into medallions, then identify the grain direction in each medallion. Turn and slice each one appropriately against the grain.
Can I slice ahead of time or should I wait until ready to eat?
For ultimate texture and moisture, its best to slice pork tenderloin right before serving. If necessary, you can slice a few hours in advance. Cover the slices and refrigerate until needed.
What’s the benefit of cutting pork tenderloin on the bias?
Bias cuts made at an angle break down the muscle fibers even more, resulting in more tender, elegant slices. This impressive technique is perfect for special occasion meals and dinner parties.
Masterfully Cooked Pork Starts with Proper Slicing
While pork tenderloin is deliciously adaptable, preparing it correctly makes all the difference. Taking the time to identify the grain and slice against it results in the tenderest, most enjoyable texture possible. For more juicy, tender pork, sharpen your knives and put this simple skill to use.
