For the best results, you’ll need to know how to remove the silverskin. Follow along for how to do it easily and safely!
Silverskin is a band of connective tissue (or membrane) on the bottom of a pork tenderloin or a rack of beef or pork ribs. Even though it looks like white fat, it won’t melt away during cooking; instead, it causes the meat to constrict and twist.
Not only will this affect the appearance of the finished product, but the silverskin is tough and chewy and doesn’t allow the seasonings to work their magic. Thankfully, it’s easy to locate and remove the silverskin in a few quick and easy steps!
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Learn this technique to get tender, juicy slices of pork tenderloin every time.
Place a small sharp knife under the shiny membrane (called silverskin) of the tenderloin, and slide it along the membrane (away from you) to remove it. If needed, use a paper towel to better grip the silverskin.
If your pork tenderloin has any fatty bits, they can also be removed.
Prepare pork tenderloin as desired.
Pat the meat dry before beginning and if necessary use a paper towel to obtain a firm grip.
Silverskin typically does not come off in one piece. Work slowly to slice the silverskin off into small pieces and discard.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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