I learned this great trick from the food science master himself, Alton Brown. Lean cuts of pork like chops, tenderloin and roast have very little fat and need additional flavor and moisture before cooking. A brine is a great way to inject both and ensure that your pork is never dry.
There are several recipes or ingredient lists to follow for a Brine, mine is simple, tried and tested with a few notes for modifications depending on what you have in the house:
Chicken stock
Garlic
2 Bay leaves
Fresh Thyme
1/4 cup Apple Juice if you have it
Dash of soy sauce
Equal parts of salt and sugar
Black pepper
Put your pork in heavy duty zip top bag, inside a bowl and fill w/the ingredients. Seal and chill, prefereably over night, or at least 12 hours.
Pork will be plump and juicy when cooked whether you grill, roast or pan cooked
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