Knife Skills: Trim a Tenderloin

By Jennifer Armentrout Fine Cooking Issue 51

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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.

Comments

manfred33 | 08/01/2017
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.

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