Nothing tastes better than a deliciously moist and tender pork tenderloin!
For the best results, you’ll need to know how to remove the silverskin. Follow along for how to do it easily and safely!
What is Silverskin?
Silverskin is a band of connective tissue (or membrane) on the bottom of a pork tenderloin or a rack of beef or pork ribs. Even though it looks like white fat, it won’t melt away during cooking; instead, it causes the meat to constrict and twist.
Not only will this affect the appearance of the finished product, but the silverskin is tough and chewy and doesn’t allow the seasonings to work their magic. Thankfully, it’s easy to locate and remove the silverskin in a few quick and easy steps!
How to Remove Silverskin from Pork Tenderloin
- Locate the silverskin on the pork tenderloin.
- Starting on one side, slide a paring or boning knife underneath the skin taking care not to pierce the meat (instructions below).
- Once the knife is under the membrane, tilt your knife up slightly and start cutting towards the center of the meat (away from yourself).
How to Remove the Silverskin from a Rack of Beef or Pork Ribs
Who doesn’t love a rack of juicy, melt-in-your-mouth BBQ ribs?
- Place a rack of ribs on a clean dish towel with the curved bottom towards you.
- Locate the silverskin and gently pull it up from one corner of the slab. You can also use a butter knife to get underneath the membrane, if necessary.
- As the skin starts to peel away, you can get a bigger grip on the membrane as you continue to pull it away from the meat. The skin should come off in one piece, but don’t worry if it doesn’t, just start again on another corner of the rack. Discard the silverskin.
Recipes Using Pork Tenderloin
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How to Remove Silverskin from Pork Tenderloin
Learn this technique to get tender, juicy slices of pork tenderloin every time.
Prevent your screen from going dark
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Place a small sharp knife under the shiny membrane (called silverskin) of the tenderloin, and slide it along the membrane (away from you) to remove it. If needed, use a paper towel to better grip the silverskin.
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If your pork tenderloin has any fatty bits, they can also be removed.
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Prepare pork tenderloin as desired.
- Use a sharp knife with a narrow blade.
- Pat the meat dry before beginning and if necessary use a paper towel to obtain a firm grip.
- Silverskin typically does not come off in one piece. Work slowly to slice the silverskin off into small pieces and discard.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Pork
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