Unfortunately, pork tenderloin from your meat counter is not trimmed. It usually has fat and more importantly, still has the silver skin. Silver skin is a strip of shiny skin on the underside of the tenderloin. You could leave the fat, although I usually trim this off as well, but you must trim the silver skin. If you leave the silver skin, the tenderloin will be tough and difficult to chew where this has been left on.
It is not hard to trim and it only takes a few minutes. This is routine for me now. The following shows you how you would trim a pork tenderloin purchased from your meat counter.
How to Trim a Pork Tenderloin
Instructions
- This is generally what an untrimmed pork tenderloin will look like when you buy at your local grocer.
- Working with the boning knife away from you, start at the end nearest to you, and cut excess fat away from the loin as shown.
- Next, trim the silver skin or any membrane left on the loin, again with the boning knife facing away from you.
- Go all the way around the tenderloin and trim all sides
- When finished, you my have cut a bit off the loin, but it is now ready to prepare
Tip : The bacon should provide the salt needed, but season with kosher salt to taste.
Ingredients
- 8 strips bacon
- 1 lb whole pork tenderloin trimmed and cut in half
- 2 tbpn maple syrup
- 1 recipe Roasted Red Apples and Onions
Instructions
- Gather all ingredients before starting recipe.
- Pre heat oven to 400º.
- Cut tenderloin in half and wrap each section in bacon.
- Baste with maple syrup.
- Bake in a pre heated oven for 20 minutes for medium rare, or until the bacon has nicely browned.
