My husband has tried brining; it hasn’t made much difference so far.
I think the key for the ‘new pork’ may be cooking it low and slow.
The best pork chops we’ve ever had, happened because we’d started to cook them; and halfway through, we realized that we had an errand to run that we’d forgot. So, we turned off the oven, went away for about an hour and a half, and came back and turned the oven back on.
I’ve never known if we just had great cuts of pork that night, or if it had something to do with the cooking.
GEORGIA CHAIN GANG CHILI
PREP Brown chicken, pork rib roast, bottom round beef roast.
CHILI Wilt 2 lge coarse-chop vidalias, 1/4 c ol/oil; add 10 gar/cl, inch chunks 2 ea celery/carrots (w/ celery leaves); sauté few min; add 1/4 c flour. Stir/brown.
Add 5 ea dried whole Chinese chilies, qt ea peeled plum tomatoes and beef stock; add 2 tb ea cider vinegar, brown sugar; slow simmer.
Add browned chicken, beef and pork. Deglaze meat pan w/ cup liquid; add to pot; slow simmer 4 hours. Liftout meat, debone/shred back into pot, simmer an hour. S/p.
SERVE w/ lots of corn bread or white rice.
Never “brined” pork like I do chicken and turkey in salt-sugar water.
Usually with tenderloin I marinade in something for a day or two and throw it all in the crock pot. Best stuff Mojo Carrillo. (A Hispanic sour orange based marinade) I’m addicted.