Pork tenderloin is a lean, tender cut of meat that can be prepared in a variety of ways. Many recipes call for removing the silverskin – the thin, shiny membrane covering one side of the tenderloin – before cooking. But is removing the silverskin really necessary? Here is a detailed look at what silverskin is, whether it should be removed, and how to remove it if desired.
What is Silverskin?
Silverskin is a thin, opaque layer of connective tissue that covers one side of pork tenderloin and other cuts of pork. It appears silver or white in color, hence the name “silverskin.” The membrane is very tough and chewy. Silverskin does not break down during cooking like other connective tissues such as collagen. It remains rubbery no matter how long the meat is cooked.
Silverskin is mainly a protective sheath covering the tenderloin. It does not penetrate deeply into the meat. Removing it does not impact the flavor or texture of the interior meat itself. The main purpose of removing silverskin is to eliminate the chewy texture it adds if left intact.
Should You Remove Silverskin from Pork Tenderloin?
This depends on your preferences and how you plan to cook the pork tenderloin.
Here are the pros and cons of removing vs. leaving the silverskin intact:
Reasons to Remove Silverskin
- Leaving silverskin on can create an unpleasant chewy texture in the finished dish.
- Silverskin does not break down during cooking. Removing it eliminates this chewiness.
- Silverskin can also prevent flavors and spices from penetrating the meat.
- Removing it allows seasonings direct access to the meat.
- If the tenderloin is sliced, exposed silverskin can look unattractive.
Reasons Not to Remove Silverskin
- Removing the membrane takes time and can be tricky.
- If left intact, silverskin helps protect the tenderloin and keep its shape during cooking.
- For dishes where the tenderloin is left whole, not sliced, silverskin will not impact texture.
- Silverskin can help keep the tenderloin moist during roasting by preventing moisture loss.
So in summary, removing silverskin can minimize chewiness and allow for better spice penetration. But leaving it on helps maintain the structure and moisture of the intact tenderloin.
Here are some guidelines based on cooking method:
Remove Silverskin For:
- Pan frying, sautéing, or grilling pork tenderloin: Silverskin is most noticeable in sliced or chopped meat.
- Marinating or rubbing spices into the meat: This allows flavors direct access.
- Pork medallions or tenderloin roulade: These involve cutting rolled/flattened meat.
OK to Leave Silverskin On For:
- Roasting whole tenderloin: The meat stays intact.
- Braising, stewing, or slow cooking: The long cook times help break down silverskin.
- Ground or minced pork: Silverskin is less noticeable when meat is finely chopped.
So in summary, removing silverskin is recommended for most quick cooking preparations where the pork is sliced or chopped after cooking. But it can be left on for roasting or braising whole tenderloins.
How to Remove Silverskin from Pork Tenderloin
Removing silverskin takes a little care to avoid tearing too much meat or completely removing the outer layer. Here is a simple process:
- Place the tenderloin on a clean cutting board, silverskin side up. Use a sharp boning or filleting knife.
- Start from the thickest part of the tenderloin near the center. Slide the knife under the silverskin at about a 45 degree angle.
- Keep the knife flush against the silverskin. Carefully cut and scrape away the membrane by pulling the knife towards you.
- Work slowly outwards from the middle towards the tapered ends. Apply gentle downward pressure with the knife.
- Lift the freed silverskin and peel it away from the meat. Trim off any remaining bits.
- Check both sides for any remaining silverskin and remove it. Rinse the tenderloin and pat dry.
It takes some practice, so go slowly your first few times removing silverskin. Watch videos online to see the technique in action.
Use a sharp, thin blade that can get under the membrane without digging into the meat. A filleting knife is ideal. Keep the blade nearly flat against the surface while pulling the silverskin away.
Avoid digging too deeply into the meat, which can gouge the tenderloin. Work slowly and patiently to remove as much membrane as possible while keeping the underlying meat intact.
How to Cook Pork Tenderloin
Pork tenderloin is very lean and quick cooking. It can dry out easily if overcooked. Here are cooking times and temperatures for perfectly moist pork tenderloin:
Pan Sear
Cook for 2-3 minutes per side over high heat until browned. Finish in a 375°F oven until the internal temperature reaches 140-145°F, about 8-10 more minutes for a 1 pound tenderloin.
Roast
Roast in a 400°F oven to an internal temperature of 140-145°F, about 20-25 minutes for a 1 pound tenderloin. Allow to rest 5 minutes before slicing.
Grill
Grill over direct high heat for 6-8 minutes, turning occasionally, until 140°F internally. Move to indirect heat if flare-ups occur.
Braise or Stew
Brown the tenderloin then braise or stew in liquid over low heat for 1-2 hours until very tender.
Internal Temperature
Always cook pork tenderloin to a safe minimum internal temperature measured using a meat thermometer:
| Minimum Safe Internal Temperature | Degree of Doneness |
|---|---|
| 140°F | Pink |
| 145°F | Light pink |
| 160°F | Well done, no pink |
Let the tenderloin rest for 5 minutes before carving to allow juices to redistribute. The temperature will rise 5-10°F during resting. Slice against the grain into medallions or chop for stir fries.
Marinade and Rub Ideas
Enhance the mild flavor of pork tenderloin with marinades, dry rubs, or spice pastes. Apply them before cooking – they will adhere nicely with the silverskin removed. Here are some tasty combinations:
Marinades
- Soy sauce, honey, garlic, ginger
- Garlic, basil, olive oil, lemon
- Brown sugar, ketchup, Worcestershire, chili powder
- Dijon mustard, balsamic, rosemary, garlic
Dry Rubs
- Chili powder, cumin, brown sugar, salt, pepper
- Smoked paprika, oregano, garlic powder, onion powder
- Cumin, coriander, cinnamon, cayenne
- Crushed fennel seeds, black pepper, thyme
Wet Rubs
- Dijon, rosemary, thyme, garlic, olive oil
- Chipotle peppers in adobo, cilantro, lime juice, olive oil
- Harissa paste, lemon zest, olive oil
- Barbecue sauce, chili powder, Worcestershire sauce, mustard
Conclusion
Silverskin on pork tenderloin is a thin membrane that can add chewiness if not removed. Take the time to remove it when pan searing or grilling thin slices of pork, or when adding a marinade or spice rub. For roasting whole tenderloins or braising, leaving it on helps retain moisture and shape.
Removing silverskin just takes some patience and the right technique. Use a sharp, thin knife and slice just under the membrane without cutting into the meat. Apply gentle pressure to slowly peel it away from the tenderloin.
Enhance the flavor of tenderloin with bold marinades or rubs after removing the silverskin. Pork tenderloin cooks quickly, so watch temperatures carefully to avoid overcooking. Allow the meat to rest before slicing for juicy, tender results.