TT, if meat is wet when you put in the oven, or even a skillet, it tends to steam more than roast or sear and get the nice browning on the meat or fond on the pan. Same is true for veggies when roasting--- if you crowd a bunch of veggies on a pan, they'll need higher heat, or convection, to brown well. At least that's what I find. And browned food just tastes better. Oil will brown but other liquids might just steam the food.
Pork loin and tenderloin are two different cuts of meat:
https://www.tasteofhome.com/ar...
Karen
