What contributes to pork being tender and juicy during cooking?

The tenderness and juiciness of pork during cooking are significantly influenced by marbling, which refers to the intramuscular fat found within the meat. This fat is essential as it melts during the cooking process, which adds moisture and flavor to the meat. As the marbled fat renders, it creates a juicy texture, making the pork more enjoyable to eat.

The presence of marbling is also a critical factor in how well pork can maintain its juiciness, especially when cooked at various temperatures or methods. Higher levels of marbling can help prevent the meat from drying out during cooking, ensuring that it remains succulent and tender. While other factors like moisture content and cooking temperature are important, marbling directly contributes to the overall eating experience by enhancing flavor and texture.