I almost never cook pork these days without brining it first. The difference in the finished texture and even the flavor is dramatic. Brined pork is fork tender and juicy, no matter how lean the cut, and evenly seasoned all the way through.
Every year, I rush to Seattle’s Pike Place Market (PPM) in March, expecting to be greeted by a jubilant array of local vegetables, tulips, and daffodils. The tulips and daffodils are always there, and this year is no exception. They are over-the-top magnificent. The local vegetables though are never anywhere to be seen. I know this will be the case, but I can never quite believe it.