No Moisture/Weight loss after initial cure.

[Thea]

Pork loin is relatively easy to cure, so the seven days should not be a big problem, assuming you used the correct proportions of 3% kosher salt and 0.25% Instacure #2 slow acting curing salt to the weight of the meat.
For food safety, you must absolutely wait until you have lost 35 to 40% of the weight in moisture.