Oct 19, 2016 How to Prep a Succulent Pork Tenderloin. There is a piece of connective tissue, silver in color, that runs like a band along a portion of the tenderloin called the silver skin. This you’ll want to remove prior to cooking as the silver skin is tough and fibrous and will challenge you in an endless, unsavory chewing battle. Pork tenderloin is a very lean cut of meat, but there are sometimes some chunks of fat along the outside of the meat. Simply trim the little bits of fat away. Along one section of the tenderloin there is a thin layer of silverskin.
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- For a tasty dry rub for your pork tenderloin, mix together 1 ¼ cup brown sugar, ⅔ cup sugar, 3 tablespoons black pepper, 2 tablespoons kosher salt, 2 tablespoons ground ginger, 4 ½ teaspoons garlic powder, 4 ½ teaspoons onion salt, 1 tablespoon dry mustard, 1 ½ teaspoons cayenne pepper, 1 ½ teaspoons crushed red pepper, 1 ½ teaspoons ground cumin, 1 ½ teaspoons paprika, and ¾ teaspoon dried thyme.[2]
- To make a good basic marinade for a pork tenderloin, combine a ½ teaspoon of minced garlic, ¼ cup of cola, ¼ cup of dark brown sugar, ¼ cup of soy sauce, ½ teaspoon of salt, 1 teaspoon of ground pepper, 1 teaspoon minced onion, and 3 tablespoons of olive oil.[3]