Question on silver sheen

BajaTom

I took off all the silver sheen on this small pork loin. This will come off in about an hour. Do you need to take off all the silver sheen on pork loins and pork tenderloins? Can you cook them with the sheen on and they not be chewy. Thanks, Tom

Little Steven

I usualy take a filet knife and take it off. Sometimes I don't. Not an appreciable difference for the amount of work. If your searing it seems to be less noticable.

Steve

AZRP

I usually trim the silver skin to prevent it from shrinking and curling up the tenderloin. -RP

Broc

I always remove the silver skin. This stuff, when you cut against the grain, usually goes down the pipe without anyone noticing -- but I just hate to have it stickin' between my teeth!

This silver skin doesn't break down -- It Be tough stuff... even though there's not much of it.

Once you get used to removing it, you can de-silver-skin a ten pound pork loin in two minutes...

~ B

BTW -- To get to the silver skin, you also cut away the fat... and the loin is real lean meat... so I always find a way to cook prok loin with some bacon... either on the outside, a-la--Senor-Toad, or inside wrapped as part of a roulade.

~ Broc

Unknown

Just curious...what is that stuff? The loins I buy do not have anything like that on them.

Am I missing something?

AZRP

It is it white colored skin on the exterior of the meat. -RP

Unknown

wow. Is it normal, or regional? I am sure I have never seen that on any pork loins bought here in Tampa and we have cooked many.

BajaTom

Thanks for the help. I guess I will just keep removing the silver sheen. here's the finished dinner. Good luck everyone, Tom