Pork tenderloin

[JSaus]

One of the pains of pork tenderloin is removing the "silverskin" connective tissue. I was in Walmart and picked up a pack of Prairie Fresh Natural Pork Tenderloin. Had never bought the brand before but it was the only un-seasoned brand they had. When I opened it up, I was pleasantly surprised. Virtually no silverskin-only about a 1 inch section on one end of one of the pieces. The other had none. I am impressed with the trimming and it saved me a bit of time.

 

[Bob Bailey]

I've always been impressed with Prairie Fresh butts when I can find them, but can't remember seeing any other cuts from them around our area. Can't recall seeing any of their meats at Walmart either. Will have to take a closer look next time.

 

[JSaus]

Got them on the grill. Looks promising

 

[Rich G]

I love grilled PT! Yum!

 

[Kevin L (NKY)]

Looks like you will need another plate for me say 25 minutes???

 

[JSaus]

About 25 minutes or 145 degrees. BTW, they were great. Perfect medium pink.

 

[PDay]

I'm always a little bit suspicious when I see statements like 'minimally processed' on a natural product.

 

[timothy]

I'm always a little bit suspicious when I see statements like 'minimally processed' on a natural product.

Maybe that means removing the silverskin?

 

[Mark Foreman]

You should always remove the silver skin as it is way tough.

 

[Chris in Louisiana]

I was looking for pork tenderloins today when I spotted something that looked like that.

I was excited to have such a clean piece of meat, but it turned out to be turkey tenderloins.

 

[JKalchik]

I was looking for pork tenderloins today when I spotted something that looked like that.

I was excited to have such a clean piece of meat, but it turned out to be turkey tenderloins.

That is just a fowl thing to have happen.