Well, according to Hoyle...heh.. allow 7 days per inch. It looks pretty darn good. I do see a couple SMALL areas that seem the 'roast brown' color.
Your method was no doubt a standard brine mix of 1-4 ratio TQ to water. Given the injection, I would have to assume there's an inch thick strip of meat somewhere inside that is gonna need the full 7 days. My tendency would be to cure for a longer time, since freshening SHOULD remove excess salt.
Also, aging appears to really add the extra dimention to the meat. Even a week seems to solidify the cure and color of the product.
I'm pretty green at this myself and am still learning the art. I have a full loin under TQ and a Smitty's/spice cure vacpaked for 6 days now. Playing around heh.
Keep data and keep trying!