How to Trim a Pork Tenderloin

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This simple step-by-step guide shows you how to trim pork tenderloin by removing excess fat and the tough connective tissue called silver skin for the best texture and results.

Prep Time10

Course: Cooking tips, pork recipes

Servings: tenderloin

Calories: 549kcal

Equipment

1 sharp knife

Ingredients

1 pork tenderloin

Instructions

Using a sharp knife or kitchen scissors, trim off any thick or loose pieces of surface fat from the pork tenderloin.
Using a sharp knife, slip the tip of the blade under one end of the silver skin.
Slowly cut toward the middle, keeping the knife blade just under the skin, horizontal to the tenderloin, and not cutting into the meat as much as possible. While cutting, use your other hand to gently pull away the silver skin.
Slowly keep cutting until the strip of silver skin is removed. Repeat as needed until all of the silver skin is gone.

Notes

Tips for Trimming Pork Tenderloin

Use a sharp knife; it gives you more control and cleaner cuts.
Work slowly and use small, shallow strokes.
Gently pull the silver skin upward as you cut to keep it taut.
Keep the blade just under the membrane and angled slightly upward to avoid cutting into the meat.
Trim off only thick or loose pieces of surface fat; you don’t need to remove every bit.
If the silver skin comes off in sections, just start again at the next edge and continue.
Run your fingers over the surface when you’re done; trim away any remaining slick, firm patches.
Silver skin usually runs along only one side of the tenderloin, so once it’s removed, you’re typically finished.

Nutrition