How to Carve a Pork Tenderloin

A traditionally prepared pork loin.

The pork tenderloin is one of the most expensive types of pork. One whole tenderloin can make pork chops, boneless pork ribs, pork roasts, pulled pork, Canadian bacon, and pork medallions. Knowing how to carve the tenderloin prior to cooking depends on the types pieces you wish to get out of the tenderloin. Carving a pork tenderloin after cooking depends on how you cooked it and what type of meal you are looking for.

Things You'll Need

• Carving knife
• Cutting board

Instructions

Prior to Cooking

1. Cut the front portion of the loin, which will be the larger end, for blade loin roasts. The center portion can be cut for center loin roasts and the back can be cut for sirloin pork roasts.

2. Carve through the length of the loin to the desired thickness for pork chops. The back portion of the loin will be the more tender and difficult to carve section. Carving through the loin and keeping the belly portion of the pig as part of the solid piece can serve as a side of bacon after it is cured.

3. Cut through the rib bones, leaving them attached to the loin, to carve a crown rib roast by standing the roast with bones pointing up, arranging them in a circle that is tied together, and roasting it.

4. Slice open the back end of the loin about halfway to its center. You will see a small, darker piece of pork that resembles another smaller loin. This is the section of the loin that is used to slice small half-dollar sized discs known as medallions. This section is very tender and difficult to cut.

After the Cooking

1. Let the tenderloin rest for about 15 minutes after you remove it from the oven. This makes the roast easier to carve and helps it retain the natural juices of the meat.

2. Place the tenderloin on a cutting board to catch the juices as you carve and examine the grain of the pork. Cut with and not against the grain. Separate these sections from the whole roast and set them in different parts of the cutting board. Note that each section will have the grain running in different directions. Separate these pieces to make smaller slices when you are slicing across the grain in the next step.

3. Slice each section of the tenderloin with a sharp knife against the direction of the grain of the pork. The knife should be sharp to allow you to cut thin slices from the different sections you have cut from the loin. Slicing these section against the grain will provide more stable pieces to use for sandwiches.

4. Slow cook the pork roast on low heat for a longer period of time. When the pork is tender enough to separate from the roast with a fork, use two forks to pull the roast into smaller and smaller pieces. This will result in a favorite of many chefs, pulled pork. The carving is done with forks instead of knives.

References

• Recipe Tips: Carving Pork: Easy How-To Cooking Tips
• You Tube: How to Carve a Pork Roast
• Meals for You: Guide to Meat Cuts: Pork