Baked pork tenderloin with crunchy skin Recipe

Skin preparation (the most important step) • Drying: Wash the meat and dry the skin thoroughly with a paper towel. Moisture is the main enemy of crispy skin. • Crushing: Prick the skin with a sharp knife or fork (skin and fat only, do not penetrate the meat). You can even divide them into small cubes or strips. This helps the fat melt.

Marinating • Meat portion: Turn the meat with the skin down. Brush the meat portion with a mixture of spices, salt and garlic. Do not touch the skin with these spices, otherwise they will burn during baking. • Skin treatment: Turn the meat upside down again. Brush the skin with vinegar and sprinkle evenly with coarse salt on top. • Drying: For best results, leave the meat so covered in the refrigerator for 6 to 24 hours. The refrigerator will dry the skin perfectly.

Baking (Stage 1 - at low temperature) • Remove the meat from the refrigerator and allow it to come to room temperature. If you notice moisture on the surface, dry it again. • Wrap the sides of the meat with foil so that only the skin remains open (this will protect the meat from drying out). • Bake on the bottom rack in an oven preheated to 150-160 degrees for 2 - 2.5 hours. The meat will soften surprisingly at this time, and the fat will begin to melt.

Obtaining the "Knocking" effect (stage 2 - at high temperatures) • Raise the temperature to 230-240 degrees (turn on the top burn mode of the grill) and leave the meat in the oven for another 20-25 minutes. Watch it carefully: the skin on the eyes and hands will become golden and tingling. • Take out the oven and apply the blade of a knife to the browned skin as soon as you are sure that the skin is dense, so the side is ready and you can take it out of the oven. • Rest and Slice: Before slicing, allow the meat to rest for 15 minutes to keep the juice inside. When cutting, you should hear a real rattling sound from the skin.