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Pork, beef, and lamb tenderloins all have an area of connective tissue known as silverskin for its silvery-white appearance. Silverskin doesn’t dissolve when the tenderloin is cooked, so it needs to be trimmed away.
Pork, beef, and lamb tenderloins all have an area of connective tissue known as silverskin for its silvery-white appearance. Silverskin doesn’t dissolve when the tenderloin is cooked, so it needs to be trimmed away.
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I'm sorry, but how exactly is this a "how-to"?? I don't see any instruction here whatsoever.... Just a nice pictures and brief description. Would be great if someone would elaborate.