First, I assume we're talking pork.
If you intend to cut the loin into chops and freeze them, don't brine them. If you're going to cook them all, brine them after cutting them into chops.
Pork chops only need a couple of hours in brine to be ready.
I think the sugar is usually half as much as the salt but brine recipes vary all over the place depending on the flavors you want in your meat.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan