Membrane/Silverskin Removal from Pork TL

Bacchus

In watching Food Network, I have learned that PTL's require removal of this. I've been cooking and eating them for years, oh well.
So is it similar to removing membrane from a rack of ribs?
Any advice would be appreciated.

Thanks!

Ron

Fidel

It won't pull away like the rib membrane, you will need to cut it away.

I start a small cut at the end of it and use a sharp boning knife parallel to the meat surface and try to shave it away. It is tougher to cut than the meat itself, so keep the knife blade against the silver skin and you'll get the hang of it pretty quickly. It is no different than the silver skin on a beef tenderloin if you have ever purchased a filet that still has the silver skin on the exterior.

Boilermaker Ben

Not really, it requires a little more knife work. I've never done it with pork tenderloin (at least not that I can remember...maybe it was always removed by the butcher), but most whole beef tenderloins require trimming. Alton Brown shows the process here...starts at about 5 and a half minutes in.

http://www.youtube.com/watch?v=F7-_ka3DAuY&feature=PlayList&p=EDE1A385391555BC&index=28

I just noticed that he recently did an episode on pork tenderloin, and it looks from the transcript like he shows the removal of silverskin here too.
http://www.youtube.com/watch?v=wZn7Y6G2Vag

emilluca

It cooks away.
The same membrane is in ny strips Rib steaks etc between the fat and muscle and it cooks fine.

Little Steven

Ron,

I remove it like Fidel does. I don't worry about getting every bit, just what comes off easy.

Steve