Remove the silver skin

The silvery membrane along the tenderloin does not soften into tenderness. Slide a sharp knife just underneath and angle the blade slightly toward the membrane to minimize wasted meat. Tuck the thin tail under and secure loosely with kitchen twine. This creates a more even shape for browning and indirect cooking. Chop fresh rosemary needles finely so they do not feel woody in a slice of the finished pork.

Fold the narrow tenderloin tip under and secure it with suitable kitchen twine before seasoning if the piece is very uneven. Remove the twine after cooking. Slice with a sharp knife so the small medallions cut cleanly instead of compressing and tearing under a dull blade. Keep raw ingredients refrigerated; clean hands, utensils and surfaces after contact, and use fresh plates for cooked food.

For a larger meal, a whole tenderloin is easier to organize than many small skewers. Prepare vegetables and plates before the final temperature check so the pork can be portioned promptly after resting. If one tenderloin finishes before the other, remove it separately; similar size does not guarantee identical cooking time. Always slice on a clean board rather than the one used to trim the raw silver skin.

The recipe

Serves 4

Ingredients

  • 2 pork tenderloins, about 14 oz / 400 g each
  • 2 tbsp olive oil
  • 2 garlic cloves, grated
  • 2 tsp finely chopped rosemary
  • 1 tsp fine salt
  • ½ tsp black pepper
  • 1 tsp lemon zest

Method

  1. Remove silver skin, tuck under the narrow tips and tie loosely. Mix oil, garlic, rosemary, salt, pepper and zest. Rub over the pork and refrigerate, covered, for 30 minutes.
  2. Preheat an outdoor grill for medium heat, with a direct cooking area and a separate unheated zone. Clean the grate before adding food. Keep the cooler side clear so pieces can finish gently or move away from any flare-up.
  3. Brown all sides over direct heat for 6–8 minutes in total. Move to indirect heat, close the lid and cook for roughly another 10–18 minutes. Check the thickest part of each tenderloin individually.
  4. Check the thickest part with a clean thermometer. Whole cuts of beef, pork and lamb must reach at least 145°F / 63°C, followed by a rest of at least three minutes before cutting or eating.
  5. After the required temperature is reached, rest on a clean board for at least five minutes. Remove twine and cut into thick slices. Spoon over the collected juices rather than repeatedly cutting into the meat during its rest.

Storage

Refrigerate leftovers promptly in shallow containers, within two hours or within one hour above 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three to four days. Reheat only the portion needed to 165°F / 74°C throughout; discard food left out beyond those limits.

Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.