Quick help needed Slicing raw pork tenderloin

BajaTom

How do you slice a raw pork tenderloin for marinating? Do you cut with the grain or somewhat across the grain? I want to skewer like a sate(sp) to grill tommorow. Any good marinade ideas would be apprciated as well. Thanks, Tom

AZRP

BajaTom,
I'd slice it lengthwise, with the grain for sate. If you put it in the freezer until it partially frozen, it makes the job a little easier. -RP

Chubby

<p />BajaTom,[p]I'd cut across the grain...like medallions.[p]Three or four hours ...max on the marimade!![p]They are delicate, and will get mushy if over exposed to saline or acidic marinades for that amount of time![p]I wraped these with bacon to help with shape and a little flavor as well!![p]Evans[p]

thirdeye

BajaTom,[p]I guess I marinate them whole, but the good news is .... later on when the time is right , you can slice a tenderloin any which way you want to.[p]~thirdeye~

Unknown

Chubby,
try this. Pork Tenderloin Kabobs.
Marinade
1 1/2 tbsp. sugar in the raw
1 tbsp kosher salt
1 tbsp hoisin sauce
1/4 cup EVOO
3 tbsp balsamic vinegar
3 tbsp mirin
1 tbsp worcestershire sauce
1 tbsp chili sauce
2 pork tenderloins
3/4 pound bacon
slice tenderloins 1 1/4 thick. combine marinade ingridients and whisk. put marinade and tenderloin in lg. ziplock for 2 to 3 hrs. Nuke baco til 3/4's done. Wrap tenderloin with bacon and onto skewer. Boil leftover marinade for basting. Cook at medium heat til done. 145 degrees. It will look like Chubby's picture.