GET UNDER ITS SKIN

Basically, the silver skin on a pork tenderloin is the tendon that holds the muscle in place. To remove it, slide a sharp boning knife underneath and up against this skin at a 20-degree angle, then slide the knife down to sever the skin from the loin.

THE KINDEST CUT

After removing the silver skin, cut the tenderloin into 2-inch wide slices for the pork medallions, allowing for 3 medallions per person. (This amounts, roughly, to 2 to 2 1/2 oz. per slice, or 6 to 7 1/2 oz. per serving portion.)

FACTS ABOUT FRICTION

When tenderizing /thinning each medallion, place it flat side down in an un-zipped plastic baggie before pounding it with the flat side of the mallet. This way, friction’s reduced so the meat spreads more easily and isn’t pounded into your work surface. Ideally, a tenderized medallion will measure 6 to 8 inches across.

FLOUR SENSE

Dust the tenderloin with flour, shake off any excess so there is just a very thin coating of flour remaining. Immediately place in saute pan.