But it’s all in the preparation in order to make that tenderloin worth eating.
And the trick to good tenderloin is to remove the membrane before cooking.
Yes, you heard me right.
You may need a knife to get under the more stubborn bits of membrane still clinging tenaciously to the tenderloin. Not to fear: you will prevail. In this case, might makes right.Get as much of it as you can, then season or marinade your tenderloin and cook it at a high temperature, around 450°F or so, until the internal temperature is about 135°F, about 25 minutes. Mmm!