Pork loin brining question

I don't brine enough to answer this question I received from a friend, so I thought I would seek the collective wisdom of the board. Here's his note:

"I recently oven roasted a pork loin, which I thought to brine in advance (soaked 2-3 hours) in morning and rested after a dry-rub for at least an hour before baking. The result—taste and texture wise—was good, but I was surprised at how much liquid was expelled from the roast in the baking process (slow cooked circa 325). I’ve not often done brining. I recall some time past that I brined a port roast before smoking it. I don’t recall whether my smoker contraption (which I no longer have) had a catch that collected a lot of liquid that I didn’t remember. I don’t think so.

My conclusion was that the roast actually held on to a lot of the brining liquid, which was not released in the resting/pre-baking period, but came out profusely in cooking (the roast was well trimmed leaving minimal fat). Actually even resting the roast for about 25 minutes before carving, more liquid was released while carving and resting post cooking."

Any ideas? Thanks!

What exactly is his question? I brined pork chops tonight and yes, some liquid does show up during the cooking and resting phases, but they were plenty juicy... just let your meat rest on something that you're not serving on, then transfer to your serving dish.

Yeah, the big question isn't how much liquid was in the pan, it's how moist was the cooked loin?

It's also really hard to help without knowing things like how much salt was in the brine and the rub. I usually go with a 5% brine, and for a large pork loin (3-4" diameter) 2-3 hours should be about right. If I brine I use a lot less salt in the rub than I would if I'm just using a rub. You can sort of dry brine meat using a salty BBQ rub.

Was the meat you were working with "pumped"? Seems like most of the pork out there now enhanced with a certain % solution salt etc.
More here
http://www.themeatsource.com/enhancedpork.html

While I'd agree that the moistness/juiciness of the final product is what matters, a lot of juice in the pan does seem counter-intuitive. Short of JSM's suggestion, isn't it odd that--at the least--that a pork loin would lose a lot of juice in the cooking process (or even after)?