Trim and clean the Pork Loin if necessary, removing any excess fat (leaving no more than 1/4 inch thick)
Cut the pork loin into two equal pieces and set aside
Prepare the Brine
In a pot bring 1 liter (4 cups) of water, salt, Prague powder, pickling spice, garlic and maple syrup to a low boil just until the salt dissolves
Allow the mixture to cool to room temperature (see tip in the notes section)
Once the brine has cooled add 2 liters of water (8 cups) so your brine is a total of 3 litres and place in a large food safe container or food safe bag (see tip in the notes)
Take some of the brine and using a meat injector, inject 1/4 cup of the brine in various places in each piece of pork
Cure the Pork Loin
Place the pork loin into the brine and ensure it is submerged, use a plate or place cans on the bag to weigh down if needed
Store the pork in the fridge for 4 days
Remove the pork from the bag and rinse off any spice or salt, slice a small piece and fry it to ensure that it isn’t too salty (if it is too salty, soak the pork in fresh water for a couple of hours and try again)
Crust the Pork Loin
Pour cornmeal onto a large plate and roll the pork loin in the cornmeal until well coated on all sides, pressing gently where needed (ensure the pork loin is still slightly damp)
Store the crusted pork loin in the fridge for 24 hours to allow the cornmeal to set
Slice & Storing
After 24 hours you can wrap the pork loin and store in the fridge for up to 5 days or seal and freeze it (you can slice it first if you prefer, see below)
To slice, place in the freezer until firm (depending on the size approx 1 hr) and slice in ¼ inch thick slices
Notes
To cool the brine faster add ice to the hot mixture and then measure it once the ice melts. Add additional water to get 3 litres + 1 cup of brine. If you add 2 litres after you add the ice you will dilute the brine.We cured the pork loin in a large oven bag typically used to cook a turkey. It was easy to seal and easy for clean up afterwards. Once the pork loin and brine were in the bag, we tied it closed and then put two cans on top to hold the pork loin down.