I've been testing brines (something I didn't know about until I read it here :). So I brined (sugar, salt, and some herbs) a handful of pork loins (chops without bones, more or less) and then put it on a pan at medium heat.
Thing is, after it was done, the pork had a bit of a sour taste which I could not attribute to any seasoning I put in it. The meat was relatively fresh (bought on Saturday and kept in the fridge).
This has happened to me before, so I guess the brining's unrelated. Also, it doesn't always happen; sometimes the loins have that bit of a sour taste, and sometimes they don't.
The taste is similar to having added a bit of lemon shavings to the concoction.
So, what's the possible cause? Meat quality? Something related to the way of cooking them?
The only thing that I can think of being possibly related is that I filled the pan with meat, with no spaces between pieces of loin (I didn't want to cook half first and half second).