how to butterfly pork tenderloin

Start with a cut about one third of the way up the tenderloin, lengthwise. This cut goes about one third of the way into the meat. Fold the thicker part of the meat away. Keep your blade parallel to the cutting board, make another lengthwise cut halfway through. The result should be a rectangle of pork tenderloin of a fairly uniform thickness. Cover with plastic wrap and pound meat with a meat tenderizer, rolling pin, bottle of wine, etc. to further to increase the size and ensure uniformity.