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| Kitchen How-to: Preparing Pork Tenderloin | ||
| BY: By Alicia Reece | ||
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A step-by-step photograph guide Pork's leanest cut has only 139 calories and 4.1 grams of fat in a three-ounce serving. When preparing it, remove the silver skin, which is the thin, shiny membrane that runs along the surface of the meat. Use a small, sharp knife, such as a paring knife. Leaving the silver skin on can cause the tenderloin to toughen and lose shape during cooking. Cooking Light Test Kitchens staffer Mike Wilson offers these tips for trimming your pork tenderloin. 1. Stretching the membrane with one hand so it's tight, use your other hand to slip the tip of the knife underneath the silvery skin. 2. Slowly slice back and forth, angling the sharp edge of the blade up, rather than down, through the meat. Continue until all the silver skin is removed, then discard. More articles: Cook Now, Eat Later: Roasted Pork Loin Roast a pork loin for supper, and enjoy it in a portable lunch the next day. Dinner Tonight: Pork Tenderloin Versatile and lean, pork tenderloin makes these weeknight suppers snappy. | ||
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