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To make the Cherry and Onion Stuffed Pork Tenderloin in FC #105, you’ll need to butterfly the tenderloin. Here’s how:
| Trim the meat of any excess fat and silverskin. |  |
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| Holding your knife horizontal to the cutting board, slit the tenderloin lengthwise. |  |
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| Don’t cut all the way through to the other side, but just far enough that you can open it like a book. |  |
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