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Preparing Pork Fillet
![Technique Class3B3 1](https://content-images.weber.com/legacy-technique-images/technique_class3b3/technique_class3b3_1.jpg?fit=crop&crop=focalpoint&w=371&h=217&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
Step 1:
The first step is to remove the sinewy layer on the surface called silver skin.
![Technique Class3B3 4](https://content-images.weber.com/legacy-technique-images/technique_class3b3/technique_class3b3_4.jpg?fit=crop&crop=focalpoint&w=371&h=217&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
Step 2:
Slip the tip of a sharp, thin knife under one end of the silver skin.
![Technique Class3B3 2](https://content-images.weber.com/legacy-technique-images/technique_class3b3/technique_class3b3_2.jpg?fit=crop&crop=focalpoint&w=371&h=217&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
Step 3:
Grab the loosened end with your fingertips. Then slide the knife away from you just underneath the silver skin.
![Technique Class3B3 3](https://content-images.weber.com/legacy-technique-images/technique_class3b3/technique_class3b3_3.jpg?fit=crop&crop=focalpoint&w=371&h=217&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
Step 4:
Continue cutting away from you, with the knife blade angled slightly upwards.
![Technique Class3B3 5](https://content-images.weber.com/legacy-technique-images/technique_class3b3/technique_class3b3_5.jpg?fit=crop&crop=focalpoint&w=371&h=217&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
Step 5:
The “cleaned” tenderloins should have hardly any visible silver skin or surface fat.
![Technique Class3B3 6](https://content-images.weber.com/legacy-technique-images/technique_class3b3/technique_class3b3_6.jpg?fit=crop&crop=focalpoint&w=371&h=217&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
Step 6:
For great flavour, make a paste of oil, garlic, herbs, lemon zest, and spices. Press it into the meat before barbecuing.
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