Pork fillet (tenderloin)Video: 01:03
Description
Pork tenderloin is particularly good for flash-fried medallions. It's not easy to cook, but is worth it for its tender meat. To get the best from tenderloin, however, it needs to be properly trimmed before cooking.
Step by step instructions
- Hold the tenderloin at the head end. Detach the chain of sinews and slide a flexible knife under the gristle.
- Pull the head taut and slide the knife under the gristle until the end of the meat. Make sure you cut as near to the skin as possible so you lose as little as possible of the precious meat.
- Finally, free the meat from excess fat by pulling at the fat layer and removing the fat close to the skin.