Trimming Pork Loin: To Sear, Or Not?

Whether or not to trim the fat from a pork loin before pan-searing is a matter of personal preference. Leaving a small amount of fat on the meat can add flavour and prevent it from drying out, but too much fat can be undesirable for health reasons or personal taste. If you do choose to trim the fat, it is important to use a sharp knife to make the process easier and safer. Additionally, removing the silver skin, a thin, shiny membrane found on pork tenderloin, is recommended to prevent an odd-shaped roast and ensure even cooking.

Trimming the fat vs leaving it on for flavour

When it comes to cooking pork loin, there are a few things to consider when deciding whether to trim the fat or leave it on. Leaving the fat on can add flavour to the meat, but trimming it can result in a more even cook. So, which is the better option?

Leaving the fat on for flavour

Leaving the fat on the pork loin can add flavour to the dish. When roasting, the fat can render into the meat, keeping it moist and juicy. This is especially important for pork loin, which is a relatively lean cut of meat. By leaving the fat on, you can help to prevent the meat from drying out during cooking. Additionally, any fat that doesn't render can simply be trimmed off before serving.

Trimming the fat for even cooking

On the other hand, trimming the fat off the pork loin can result in more even cooking. The fat on pork loin can be up to 1/4 inch thick, and if left on, it can cause the meat to cook unevenly. The fat can also curl up during cooking, affecting the final shape of the roast. Trimming the fat can also allow for better seasoning of the meat, as any seasonings applied to the fat will not penetrate into the muscle.

Personal preference

Ultimately, the decision to trim or leave the fat on pork loin comes down to personal preference. Some people prefer to trim the fat for a more even cook, while others prefer to leave it on for the added flavour and moisture it can provide. If you're unsure, it might be worth trying both methods to see which you prefer.

How to remove the fat

Before you begin any trimming process, ensure your knives are sharp. This will make the process safer and easier.

Trim Off Excess Fat

If your recipe suggests removing all fat, or if there are spots of heavy fat, use a sharp knife to trim off the outside layer of fat. Leave up to 1/4 inch of fat on the surface of the meat if it will be roasted, to prevent it from drying out. For chops or steaks that will be grilled, it is best to leave a small amount of fat on and slit it at one-inch intervals to prevent curling.

Remove Silverskin

Once the excess fat has been trimmed, the silverskin must be removed. Silverskin is the thin, shiny membrane attached to the tenderloin. To remove it, slip the tip of your knife under the skin and slice back and forth with the sharp edge angled upward, keeping the membrane tight. Continue until all the skin is removed. If not removed, the silverskin will shrink during cooking and cause an odd shape, and may result in uneven cooking.

Trimming for Kabobs and Stir-Frying

For pork cubes and strips that will be used for kabobs and stir-frying, first trim off the excess fat. Then cut the meat into 1 to 1 1/2 inch cubes for kabobs. For stir-frying, cut the meat into thin slices, cutting across the grain.

Trimming the silverskin

Silverskin is an extremely tough connective tissue commonly found on pork tenderloins. It is tough and chewy and does not melt during cooking like fat does. If left on the meat, it will shrink and twist, turning the tenderloin into a corkscrew. Therefore, it is best to remove the silverskin before cooking.

To trim the silverskin, start by removing as much fat as possible from the tenderloin, which can be done by simply pulling it off with your fingers. Under this thin layer of fat lies the silverskin, which looks a lot like packing tape. To create a tab to hold onto, slip a sharp, narrow-bladed knife just under the silverskin. Then, holding the tab taut with one hand, run the blade of the knife under the membrane, keeping it angled away from the meat. Try to only remove the silverskin, leaving the meat behind.

It is important to note that personal preference plays a role in how much fat to trim from a pork loin. Some people prefer to leave some fat on the outside of the loin as it adds flavor and moisture to the meat during cooking. Others may prefer to trim most of the fat, especially if there are spots of heavy fat. Ultimately, the decision of how much fat to trim depends on individual taste and preferences.

In summary, when preparing a pork loin for pan searing, it is important to remove the silverskin using the technique described above. The amount of fat trimmed from the loin can vary depending on personal preference, but it is generally recommended to leave some fat for added flavor and moisture.

Scoring the fat

When cooking pork loin, the layer of fat that runs along the outside can cause the meat to curl as it renders, resulting in uneven cooking and browning. By scoring the fat, you allow the pork loin to stay flat during cooking, which leads to a perfect, golden crust all the way across. Scoring the fat also helps the rub get deeper into the meat and allows for better smoke penetration, enhancing the flavour of the meat.

The process of scoring the fat on a pork loin is straightforward. Here's a step-by-step guide:

• Use a small, sharp knife: A paring knife or any sharp, thin-bladed knife will work well for scoring the fat.
• Cut through the fat: Make cuts about every half inch or so, going through the entire thickness of the fat layer.
• Score the entire loin: Continue making these cuts down the length of the loin to ensure even cooking.
• Massage the seasoning: After scoring, you can apply a dry rub and massage it into the cuts, enhancing the flavour of the meat.

How to prevent the meat from curling

When pan-searing pork loin, the edges of the meat can start to curl up—this is known as "buckling". Buckling happens when the fat around the outside of the meat loses its moisture faster than the rest of the meat, causing it to contract and dry out, and pull more tightly against the surrounding meat.

To prevent buckling, you can try the following:

Cut Small Slits in the Fat

Before placing your pork loin in the pan, use a sharp knife to cut small slits in the fat, about an inch or more apart. Be careful not to cut too deep, as you don't want to cut into the meat. This technique will help to stop the meat from curling up and allow it to sear evenly.

Bring the Meat to Room Temperature

Before cooking, take the pork loin out of the refrigerator or freezer and let it sit at room temperature for a while. This will help ensure that the meat cooks evenly.

Preheat the Skillet

Make sure your skillet is hot enough before adding the pork loin. Heat the skillet over high heat for at least five minutes to ensure it is properly preheated.

Let the Meat Rest After Cooking

Once you've finished cooking your pork loin, let it rest for at least five minutes before cutting into it. This will help retain moisture and ensure that the juices are distributed evenly throughout the meat.

By following these simple tips, you can help prevent your pork loin from curling up and achieve a perfect, evenly cooked result.

Frequently asked questions