This is how you clean the sirloin to leave only the lean meat
Pork tenderloin is a tender and very flavorful cut of meat that, although usually lean, like other meats, also contains membrane and traces of fat or sinew. Rich in protein, iron, and B vitamins, it is one of the most popular meats in cooking.
To clean it and get it ready to cook, Karlos Arguiñano shows how to prepare the piece until it is all lean meat.
How to cut the fat and membrane from the sirloin steak
Karlos places the tenderloin on the board and, holding it firmly with one hand, inserts the tip of the knife under the membrane with the other. Then, he slides the knife forward, parallel to the board, to peel the membrane away.
To help the membrane separate more easily, gently pull it as you continue cutting with the knife. Repeat this process until the tenderloin is ready to cook.
Recipes with pork tenderloin
Since it's such a lean cut, it can easily dry out if overcooked, so it's best to sear it and finish cooking it over a lower heat.
Pork tenderloin is perfect in many ways: with zucchini ratatouille, with garlic, grilled with apple, or accompanied by peach sauce.
