Why did my pork center cut loin turn out tender but tasteless?
First I marinated the meat for two hours with a mixture of balsamic vinegar, olive oil and Italian seasoning. Then pan-seared it to brown its surface. Finally I braised it in the oven, covered with aluminum foil, using a vegetable sauce, until the internal temperature was 150 F.
The result was a tasteless meat, very tender but with a mushy texture.