Alton Brown waxes poetic about brining so I'm surprised at the outcome of your experiment. I pulled out his book "I'm Just Here For The Food" and voila, found your problem. He recommends brining for AT LEAST 8 hours and up to 48!
Here's his recipe that's good for all kinds of poultry and pork, best on pork loin and pork chops:
1 quart vegetable stock, chilled
1/2 cup kosher salt
1/4 cup dark brown sugar
1 tsp black peppercorns
2 bay leaves
1 quart orange juice, chilled
2 quarts ice water
Medium stock pot
2 gallon plastic bucket
In a pot bring 2 cups of the stock, the salt, brown sugar, peppercorns, and bay leaves just to a boil. Stir to dissolve sugar and salt. Add remaining stock, orange juice, and 2 quarts ice water, and pour into a 2-gallon bucket. When mixture has cooled to below 40 degrees F, add the meat in a cool place (to maintain sub-40 temp). Let it brine for at least 8 hours and up to 48. Remove the meat from the brine, pat dry with paper towels, and cook as desired.
Good luck on your next try!
'Never eat more than you can lift.' - Miss Piggy