Probably my favourite cut of meat to cook is Pork Tenderloin. Why? Because it's dang easy, delicious, and the cheaper version of the more expensive cut of meat that most would be lucky to have - the Filet Mignon.
But, let's be honest here, who has the budget for making Filet Mignon at home? I certainly don't. The only time I could even think about indulging, is on the occasion that I'm out for dinner, and want to treat myself. However, that doesn't really happen much either.
That being said, buying a Pork Tenderloin at the supermarket is well within my budget, and can absolutely be tossed in the freezer without losing it's supple texture. (Just don't thaw it in the microwave.... don't thaw anything in the microwave! ~ Mommmmmmmm).
** Silverskin refers to the tough sinew that is found on most tenderloin cuts of meat. It looks silver. It will not break down the same way fat does, and will actually lead to a bit of toughness in a cut of meat that is not supposed to be. To remove it, using a sharp/pointy knife; simply slide your knife-point underneath the silverskin and gently ease your knife blade along the length of the silverskin, then back to release it from the cut of meat. Silverskin is just that, skin - meaning it does not going very deep and is only on the surface - so don't go digging! You can distinguish silverskin from fat (fat should be left on) because fat is usually in little clumps hanging off the piece of meat, rather than looking as though it is a part of the meat itself.**
I sauteed up a bit of kale, and had myself a lovely glass of white wine with this tasty and delicious meal. If you're looking for an easy dish to impress some guests with.... this would be it. It doesn't take long and doesn't require a lot of waiting around in the kitchen. You can still socialize and entertain without screwing this one up. —Ally
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