_removing The Silver Skin From Pork Tenderloin Recipes

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_REMOVING THE SILVER SKIN FROM PORK TENDERLOIN



_Removing The Silver Skin From Pork Tenderloin image

Number Of Ingredients 0

Steps:

  • Pull The Membrane From The Muscle Depending on how closely the meat is trimmed, you might only see a streak of fat running the length of the tenderloin. Under that fat is the pearlescent silver skin. Start at the narrow end of the tenderloin. Pinch the meat to pull the membrane away from the muscle. Slide your knife under the membrane and slowly cut along the muscle toward the thick end of the meat in smooth sawing motions.Work Along The Grain Of The Meat Keep the knife blade close to the muscle, removing as little meat as possible. Because the silver skin attaches in different directions, you might find it helpful to start again from the thick end and work from that end as well. Some cooks remove the silver skin in strips. Just work along the grain of the meat lengthwise (above). Most importantly, be sure to always keep the knife blade angled away from you--raw meat can be more slippery than you think.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

_REMOVING THE SILVER SKIN FROM PORK TENDERLOIN



_Removing The Silver Skin From Pork Tenderloin image

Number Of Ingredients 0

Steps:

  • Pull The Membrane From The Muscle Depending on how closely the meat is trimmed, you might only see a streak of fat running the length of the tenderloin. Under that fat is the pearlescent silver skin. Start at the narrow end of the tenderloin. Pinch the meat to pull the membrane away from the muscle. Slide your knife under the membrane and slowly cut along the muscle toward the thick end of the meat in smooth sawing motions.Work Along The Grain Of The Meat Keep the knife blade close to the muscle, removing as little meat as possible. Because the silver skin attaches in different directions, you might find it helpful to start again from the thick end and work from that end as well. Some cooks remove the silver skin in strips. Just work along the grain of the meat lengthwise (above). Most importantly, be sure to always keep the knife blade angled away from you--raw meat can be more slippery than you think.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

PORK TENDERLOIN WITH GOLDEN CRISPY CRUST



Pork Tenderloin With Golden Crispy Crust image

From an AP article by Jim Romanoff with recipe by J M Hirsch, as published in Herald-Tribune February 2008. "This recipe for pork tenderloin in a golden, herbed crust is loosely inspired by a classic Japanese preparation of breaded, deep-fried pork chops called tonkatsu." Posted here for safekeeping.

Provided by johannewallace

Categories     Pork

Time 50m

Yield 1/4 pound each, 4 serving(s)

Number Of Ingredients 10

3/4 cup panko breadcrumbs
2 garlic cloves, minced
2 tablespoons finely chopped flat leaf parsley
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh thyme
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 lb pork tenderloin
2 tablespoons Dijon mustard

Steps:

  • Preheat oven to 400°F Lightly oil a wire rack or coat with nonstick cooking spray. Set in a baking sheet.
  • Combine the bread crumbs, garlic, parsley, rosemary, thyme, oil, salt and pepper. Use paper towels to pat dry the pork tenderloin.
  • On a piece of plastic wrap, spread the crumb mixture in a strip as long as the tenderloin. Coat the tenderloin with the mustard. Roll the tenderloin in the crumbs so they stick to the mustard.
  • Place tenderloin on the prepared rack. Roast until the crust is golden, the tenderloin is barely pink in the center and the internal temperature is 155F, 35-45 minutes.
  • Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 273.4, Fat 10.9, SaturatedFat 2.9, Cholesterol 74.8, Sodium 434.7, Carbohydrate 16.1, Fiber 1.4, Sugar 1.5, Protein 26.5

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