Preparing a Tenderloin

Boneless lean tenderloin, also called pork fillet, requires very little in the way of preparation. The tendon and sinew are chewy, so they must be cut away before cooking. A whole tenderloin can be roasted or braised, with or without a stuffing or it can be cut into noisettes for grilling and pan-frying, or strips for stir-frying.

1. Carefully pull any fat and membrane away from the tenderloin. Discard the fat and membrane.

   

2. Cut just underneath the tendon and sinew with a boning knife, pulling it away from the flesh.