I've seen that some of you brine meat but this is a first attempt.

I am making 'Maple-Brined Pork Loin' and the brine consists of water, salt,
maple syrup, garlic and dried rosemary. It is sitting in my fridge atm and
has to soak for 10 + hours. Will the meat be very salty when it is done?

Any comments or advice would be very welcome.

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