Wrapping Pork Tenderloin in Caulfat for Roasting

Clean the tenderloin of silverskin.

Lay a sheet of caulfat on the work surface. Season the meat and place any aromatics on the meat (in this case, bay leaves). Place a tenderloin at one end (folding under the thin end to equalize diameter) and roll, giving it two turns to completely encase the pork in the membrane. Cut off excess caulfat.