Limited Edition Collector Blades
How to Cut Pork Tenderloin into Medallions
How do you cut pork tenderloin into medallions? Trim off the silverskin with a thin boning knife, fold under or remove the skinny tail, then slice the tenderloin crosswise into even 1" to 1.5" rounds. Press each round flat with your palm for even searing. Our pick for trimming is the Boning Knife 6", Shogun Series, ELITE ($119), a 6" boning knife in Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. Its narrow blade slides just under the silverskin so you remove the membrane, not the meat.
Pork tenderloin is lean, affordable and cooks fast. Cut into medallions, it goes from fridge to plate in minutes, which makes it a great weeknight cut.
Medallion thickness guide
| Thickness | Best method | Notes |
|---|---|---|
| 1/2" (pounded) | Quick sauté, breaded | Very fast; watch closely |
| 1" | Pan-sear | Good crust, juicy center |
| 1.5" | Sear, then finish in oven | Most forgiving |
Step by step
1. Pat dry. Remove the tenderloin from its package and dry it well.
2. Remove silverskin. Slide the knife tip under one end of the silvery membrane, angle the edge slightly up, and run the blade along the length while holding the membrane taut. Repeat until it's all gone. Our silverskin guide has more detail.
3. Deal with the tail. The thin end cooks faster. Fold it under and tie it, or cut it off and cook it separately.
4. Slice. Using a sharp chef's knife, cut crosswise into even rounds in single smooth strokes.
5. Flatten. Press each piece with your palm, or pound it between plastic wrap for thinner cutlets.
Cooking tips
- Season just before cooking.
- Sear in a hot pan without crowding; work in batches.
- Use a thermometer and cook pork to the USDA's recommended safe minimum internal temperature, then rest briefly.
- Deglaze the pan for a quick sauce.
Why medallions?
A whole tenderloin takes longer to roast and can cook unevenly from thick end to tail. Medallions cook evenly and quickly, and you can portion exactly what you need, freezing the rest.
Keep your edge sharp
Meat prep is hard on knives when you hit bone or cut on a hard surface. Use a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and gives cleaner cuts.
Cooking the whole tenderloin instead? See how to cook pork tenderloin. For bigger roasts: how to cut a pork loin.
Safety tips
- Work on a heavy board with a damp towel underneath so it can't slide.
- Keep your guiding hand flat and well behind the edge.
- Use long strokes rather than pressing down hard.
- Hone the edge before you start; a sharp knife needs less force and slips less.
Our picks
Boning Knife 6", Shogun Series, ELITE ($119). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. Slim and nimble for silverskin.
Chef's Knife 8", Shogun Series, Elite ($129). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. For slicing even medallions.
FAQ
What knife is best for trimming pork tenderloin?
A thin boning knife. The Dalstrong Shogun Series 6" Boning Knife ($119) slides under silverskin with little waste.
How thick should pork medallions be?
About 1" to 1.5" for searing, or pounded to 1/2" for quick sautés.
Do you need to remove silverskin from pork tenderloin?
Yes. It turns tough and chewy when cooked.
What do you do with the tail end?
Fold it under and tie it, or cook it separately.
Can you freeze pork medallions?
Yes. Wrap tightly and freeze in portions.
