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How-To

How to Trim Silverskin

By Jennifer Armentrout
Gary Junken
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Pork, beef, and lamb tenderloins all have an area of tough, shiny, silvery-white connective tissue known as silverskin that doesn’t tenderize during cooking. Test Kitchen Manager Jennifer Armentrout demonstrates how to cut away the silverskin so that your tenderloin is extra-tender.Pork, beef, and lamb tenderloins all have an area of tough, shiny, silvery-white connective tissue known as silverskin that doesn’t tenderize during cooking. Test Kitchen Manager Jennifer Armentrout demonstrates how to cut away the silverskin so that your tenderloin is extra-tender.

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