How to prepare the pork tenderloin
Start by trimming the pork tenderloin, removing any large pieces of fat. Next, remove the silver skin – the thin, silvery membrane – by sliding the tip of a sharp knife underneath it at one end. Gently work the knife along the length of the tenderloin, separating the skin from the meat.
To butterfly the tenderloin, make a lengthwise cut down the centre, but don’t go all the way through. Leave a “hinge” of about 1.5cm at the bottom. Open the two sides and use a meat mallet to pound the pork evenly to about 1cm thick.
