Susan to the Rescue: Sage and Rosemary Pork Video

Susan shows how to trim the unwanted fat from your meat.


Hi. This is Susan Westmoreland in the Good Housekeeping Kitchen. And tonight we're gonna do an Asian-style Whole Pork Tenderloin and gets broiled. All we do a little vegetable stir fry on top of the stove. Very simple, delicious in ginger, soy a little bit of balsamic and some hot mustard. This is the whole pork tenderloin. And I just wanna show you-- there is a really thick, white [unknown] here called silver skin and you can take that off really, so you don't have to get crazy doing it but it will-- and especially when you're broiling anything whole, sometimes these things tend to make it shrink up in a funny way so it doesn't get all that nice contact heat that you want. So you just go straight under it like this and always cut away from yourself and just put it like this and you can just-- you don't have to go under the flesh. You just wanna take off just that surface area right here and once you get that done, you could just do that. Take it this way as far as you can and then you can just go back and use this. You can go just like that and it's really, really easy to take away. And that's all you need to do, just that little tiny bit. The rest of it-- it's such a lean cut that there's really not any fat that you wanna trim. You just wanna do that and you can just marinate this immediately through in step broiler. That's gonna be nice and hot 'cause you pre-heated it. Susan Westmoreland and the Good Housekeeping Kitchen helping you take back dinner time.

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