Pork Loin with Dry Brine advice???

[RLittle]

I had a piece of Pork Loin in the freezer (about 1/3 section of one of the big Costco Loins) that I put in the fridge this weekend for thawing. I dry brined it early-evening yesterday in prep to cook it tonight. Well, plans changed and we had to scrap cooking it tonight. Question is.....Should I rinse and put back in the fridge to air dry and cook tomorrow OR leave it alone but still cook it tomorrow? Am I over-brining this pork loin if I leave it for 2 days?

 

[Bob Bailey]

I'd give it a good rinse. Too long with salt and it'll taste like ham.

 

[LMichaels]

Honestly those things are so overly lean I would not brine them (or at least dry brine). I would marinate with an oil based marinade