How to tie a pork tenderloin
 Pork tenderloins are usually sold either two to a package (at around 12 ounces each) or as a single cut of 1-2 pounds. If a tenderloin is uniform in thickness, it’s ready to cook. But often, one end is smaller than the other. If you cook it that way, the small end will be too done by the time the thickest part is just right. Here’s how to keep that from happening: |
| Cut off 12 inches or so of butcher’s twine, and put the thin end of the tenderloin in front of you. |  |
| Fold the thin end back on itself so that the entire length of the tenderloin is uniformly thick. |  |
| Slide the butcher’s twine underneath the tenderloin, and tie the folded thin end with a simple loop and surgeon’s knot. |  |
| Cut off the excess string with kitchen shears, and you're ready to go. |  |
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