How to Cut up a Pork Loin

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Now, let’s get a little fancy. A butterflied pork loin is perfect for stuffing—think spinach and feta, or dried apricots and pistachios. Start by making a lengthwise cut down the center of the loin, stopping short of the opposite side.

Open it like a book, then pound it gently with a mallet to an even half-inch thickness. You are creating a canvas for flavor. This technique is your ticket to a restaurant-quality dinner at home, with zero pretension.

Roll it up, tie it, and roast it. The result is a spiral of joy that will make your guests think you spent all day. Little do they know it took you fifteen minutes of active work.

The Medallions: Small but Mighty

For quick cooking, slice the loin into medallions about an inch thick. These are ideal for pan-searing. High heat, short time—two minutes per side, then a pat of butter and a sprig of thyme.

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Medallions are the little black dress of pork: versatile, reliable, and always appropriate. Pair them with a quick pan sauce using the drippings, a splash of white wine, and a squeeze of lemon.

Fun fact: in Japan, these are called tonkatsu slices, breaded and fried to a golden crisp. Your version is lighter, but the spirit is the same—pork as celebration.