No need to brine a pork loin or a chicken to get a moist finished product. The biggest thing to getting your pork loin moist is to not over cook it. 145° is the safe cook temp for pork. If you pull your loin off the heat at 140° wrap in foil and let it rest for 30-45 minutes it will carry over to 145°. The loin will be safely cooked and nice and moist.
If you want to add or modify the flavor of the loin then by all means brine it. No need for a week long brine to achieve additional flavor, unless you are trying to cure it. A vacuum chamber, tumbler, marinater can speed up the absorption of the brine into the meat.