# Pork Tend saerloin
**URL:** https://community.anovaculinary.com/t/pork-tend-saerloin/27944
**Category:** First Cook Essentials
**Created:** [January 13, 2021, 3:49pm UTC](https://community.anovaculinary.com/t/pork-tend-saerloin/27944 "2021-01-13T15:49:52Z")
**Posts on this page:** 3
**Page:** 1
### Author:  [@hybucket](https://community.anovaculinary.com/u/hybucket)
#### Post date: [January 13, 2021, 3:49pm UTC](https://community.anovaculinary.com/t/pork-tend-saerloin/27944/1 "2021-01-13T15:49:52Z")
I want to do a pork tenderloin. It is a one-pounder, but it’s too long to fit into a Food Saver bag. Any problem with cutting it in half and putting both halves into the same bag? Would it be cooked at the same time/temperature as if it were one piece?
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### Author:  [@john.jcb](https://community.anovaculinary.com/u/john.jcb)
#### Post date: [January 13, 2021, 3:59pm UTC](https://community.anovaculinary.com/t/pork-tend-saerloin/27944/2 "2021-01-13T15:59:37Z")
You can cut it in half if you do not stack the meat in the bag. Cooking time is determined by thickness not weight. This is a hurdle for people to get past when starting out. I have done what you suggest making sure there is only one layer of meat.
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### Author:  [@hybucket](https://community.anovaculinary.com/u/hybucket)
#### Post date: [January 13, 2021, 4:23pm UTC](https://community.anovaculinary.com/t/pork-tend-saerloin/27944/3 "2021-01-13T16:23:12Z")
Thx. Did a sirloin strip steak last week…perfect! Will do this tonight.