Cut pork loin into 2 approximately equal sized chunks (crosswise, NOT lengthwise!). Trim most of the visible fat, if you’d like. Set aside (in fridge).
Measure 4 cups of of water into a large pot, add remaining ingredients (aside from rest of water!). Bring to a boil, reduce heat, and simmer for 5 minutes. Remove from heat, add remaining water, stir to combine. Allow to cool to room temperature.
Place one chunk of pork loin in each of 2 gallon sized freezer bags. I like to manually divide the lemon wedges and bay leaves equally between the two bags before pouring half of the brine into each bag. Push out most of the air, seal the bags, and put them in the fridge – I put both bags into a 9 x 12 cake pan, just in case of leakage, etc.
Allow the pork to brine for 5 whole days, turning once daily to ensure the pork loins are completely submerged.
After 5 days, discard brine, and rinse pork loins with cold water. Use paper towels to pat dry.
Pour a generous amount of yellow cornmeal onto a plate large enough to accommodate the chunk of pork loin.
Roll loin in the cornmeal, pressing to form a uniform crust.
Wrap tightly in plastic wrap, chill for at least an hour before slicing and frying-grilling.
