- SEPARATE THE GRISTLE. Tenderloins have a long
“chain” of fat and gristle that runs along one side. It’s
quite easy to remove. Start by separating the chain with
your hands, gently pulling on it to pry the meat apart at
the natural seam. Then use just the tip of your knife to cut
through any bits of tough connective tissue or membrane
(4). - TRIM THE FAT. A tenderloin has regular pockets of fat
along the tapered end that need to be removed. Use a
sharp boning knife to cut them out (5). - TRIM THE LARGE END. The large end of the
tenderloin has some fat and connective tissue hiding in its
folds. Use the tip of the knife to slide under and carefully
remove these (6). - CUT THE TENDERLOIN INTO SECTIONS. The
tenderloin can be roasted whole at this point—just fold the
nandana
(Nandana)
#1