Scoring, the act of making shallow cuts in the meat, allows the fat to render and results in a flavorful, crispy exterior that enhances the pork.
Patting the pork tenderloin dry before cooking is crucial to removing moisture, preventing steam that can cause a gummy skin instead of a desired crunchy texture.
For an even better outcome, let your scored and seasoned pork tenderloin air-dry in the fridge for hours, ensuring it's properly prepared for roasting.
The moisture content on the meat's surface is the enemy of crispiness; excess moisture leads to steam, which hinders browning in cooking processes.
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