The trick to pork tenderloin is to prepare it before cooking by making it of even thickness and removing the silver skin. Here’s how.
- 1 (1.25 pound) pork tenderloin
- a boning knife
- metal skewers, butcher’s twine or wooden toothpicks
- Get out a boning knife and slip it between the silver skin and the meat. Make a cut such that the skin is free from the meat in one place.
- Hold the skin with one hand where you cut it free from the meat. Work the knife away from your hand, cutting the skin away form the meat as you go. Keep the blade tilted upwards a bit, so that you’re staying very close to the skin and not removing the actual meat. Repeat with all of the skin until none is left. You can also remove any bits of fat or sinew if you’d like but it’s not required.
- Next, make your tenderloin of equal thickness by folding up the thinner end end so that it’s doubled a bit there. Your goal is for the length of the pork tenderloin to be of fairly equal thickness. Secure the doubled up part: If you’re grilling, the best thing to do is to secure it with metal skewers (they won’t burn). But if you’re baking the tenderloin, then butcher’s twine or wooden toothpicks work just fine.