Article: Use a sharp knife to make a vertical cut along the lengthwise portion of the pork loin. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/4\/48\/Butterfly-or-Fillet-a-Pork-Tenderloin-Step-1Bullet1.jpg\/v4-460px-Butterfly-or-Fillet-a-Pork-Tenderloin-Step-1Bullet1.jpg","bigUrl":"\/images\/thumb\/4\/48\/Butterfly-or-Fillet-a-Pork-Tenderloin-Step-1Bullet1.jpg\/aid665796-v4-728px-Butterfly-or-Fillet-a-Pork-Tenderloin-Step-1Bullet1.jpg","smallWidth":460,"smallHeight":344,"bigWidth":"728","bigHeight":"545","licensing":"<div class="mw-parser-output"><p>License: <a rel="nofollow" class="external text" href="https:\/\/creativecommons.org\/licenses\/by-nc-sa\/3.0\/">Creative Commons<\/a><br>
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Place the pork tenderloin onto a cutting board. Stop the vertical cut about 1-inch from the end of the pork loin. Open the cut meat and lay flat. Pound the meat Chill meat while preparing stuffing. Add favorite stuffing to the butterflied (filleted) pork loin meat then roll up. Tie the pork loin with butchers twine. Cook as directed in recipe.