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pork tenderloin question - any judges out there?

RRPRRP Posts: 20,445
edited 4:38PM in EggHead Forum
Is it necessary or even advised to remove all of the silver membrane that is on a pork tenderloin? There is some part of it that peeled off similiar to the membrane on baby backs and that came off ok - the other part was tearing the meat. I have not messed with the harder stuff before - but in the spirit of presentation I don't want to screw up.
L, M, S, Mini
Dunlap, IL


  • RRP,
    Hi Ron....I've never seen them with it here, whether bought at the store or when I get them from a local farmer. I say get rid of it....

  • smokeydrewsmokeydrew Posts: 130
    RRP,[p]Short answer: remove as much as possible but don't worry too much if you can't get it all[p]Long answer: I did a craisin's soaked in port, walnut, feta cheese, and spinach stuffed tenderloin last night. It had some fat attached to the membrane you are referring to, so I just grabbed that and slid a sharp knife between it and the meat to remove it. I did end up leaving some of it on and did not notice any remnants when I removed it from the egg (375 elevated direct until 145 internal). I'm not sure who originally shared the recipe but darnit I just can't eat out anymore thanks to recipes like this, NB's salmon, and TRex's steaks.[p]-smokeydrew[p]
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