Sznycelki z polędwiczki wieprzowej

This post is really not a recipe for a particular dish.
I just wanted to share my trick to cook the most juicy piece of pork tenderloin.

So, an intuitive way to cut pork tenderloin is to cut it across. But I am willing to bet that once you try to cut it along you will stick to this method.
My understanding is that the juices are lost along the muscle fibres, hence they have very short way to the outside of a piece of meat, if it is cut across the fibre. Not so if you cut it along the fibres. I am talking here about preparing pork schnitzels or cutlets, not a whole piece of pork loin.

Once you cut the tenderloin this way you can make any dish you would normally prepare from it, so this recipe is only one example.

Ingredients

• Pork tenderloin, whole
• salt, to taste
• pepper, hot paprika, other spices – to taste
• optional: onion powder or caramelized onions
• optional: garlic, chopped or pressed
• oil for frying

If making breaded schnitzels:

• eggs
• breadcrumbs

Preparation

1. Trim the tenderloin: remove the tough connective tissue on the outside of the meat by sliding a sharp knife under the skin. Angle the knife upward to avoid cutting off unnecessary meat. Remove also any fat pieces.
2. Cut the tenderloin staring from the wider end, and cutting it approximately in half along the piece. Once you reach the narrower end, where there is not enough thickness for two slices of meat, turn your knife up to leave the final par uncut.
3. Cut the two pieces across into cutlets of suitable size.
4. Alternatively, cut the tenderloin first across, then each piece except the end narrow one along, as shown in pictures.
5. If desired tenderize the meat using tenderizing hammer.
6. Season the cutlets
7. If you prefer breaded schnitzel, dip each piece in egg white and yolk lightly beaten with a fork, then transfer it to a plate with bread crumbs. Make sure to cover the meat on all sides,
8. Preheat the pan with oil until a drop of water dripped on it starts to sizzle.
9. Fry the schnitzels on medium high until cooked through. The internal temperature should reach 145°F (63°C)