Start by removing the tenderloin from the package. Dry it off with paper towels and lay it on a clean cutting board.

Loosen as much of the fat and white connective tissue as you can with your hands.

Pull away the tissue.

Most of the tissue will rest on top of a smooth white strip that runs from the center to the cap of the tenderloin.

This smooth white strip is called the silver skin. It must be removed with a knife.

Push the tip of your knife under the thin silver skin pointed toward the clean portion of the tenderloin. Slide your knife toward the clean side to loosen just the end of the silver skin.

You have created a small tab that you can hold.

Turn your knife blade toward the silver skin. Run your knife just under the silver skin to remove it. Continue until all of the silver skin has been removed.

The silver skin will run between the tenderloin and a small cap. Remove this cap to fully remove all of the silver skin.

You now have a clean pork tenderloin and a clean cap piece. It can be roasted whole and then sliced or slice raw and cooked for a faster preparation.

To portion before cooking, slice 1-1/2 inch sections from the thick portion of the pork tenderloin.

Increase the width of your slices as you get to the thinner portion of the tenderloin. This way, the slices will be equal weight.

The thicker pieces may be gently pounded to make them an equal thickness for uniform cooking.