Pork Tenderloin
There are various ways to prepare a pork loin, including simply slicing this tender roast meat into thick slices, however one of the most popular styles calls for a more advanced "butterfly" cut.
Consisting of slicing the roast through its center, length-wise, butterflying your roast allows you to stuff the meat with any number of rich fillings which make this lean bargain cut more festive and tasty.
Using a boning knife you can easily slice into your pork loin, inch-by-inch and slowly peel back until the meat lies in a relatively thin, flat slab.
Fibrous tissue is no match for Shun's extremely sharp edge, perfect for trimming the silver skin from a tenderloin or roast or making your own cutlets.