Q. We serve an item that is soaked in brine, but I cannot find information anywhere on how much of the brine might soak in. The item soaked is a pork loin. The brine is made of apple cider, vinegar, salt, and sugar so the pork is potentially higher in carbohydrate and sodium.
A. Various articles online indicate a rule of thumb of <5% of total weight in brine. You could weigh the pork loin before and after and see if there is an increase in weight after removing from the brine. This may give a general idea. Further adjustment would need to be considered for cooking and the final sodium & sugar/carbs values.