In this study, pork loin was cured for 20 days in the 2$^{circ}C$ curing solution with the salt concentration of 3, 5, 7 and 9% respectively, and the effects of salt concentration and curing time on myofibrillar protein extractability (MPE), myofibrillar fragmentation index (MFI), water holding capacity (WHC), salt content, and palatability of pork loin were investigated. The pork loin cured in the 3, 5 and 7% curing solution showed the increased level of MPE and WHC up to 20 days of curing time, and the increased level of MFI up to 16 days of curing time. Also those values increased with the increasing salt concentration, regardless of the curing time. The pork loin cured in the 9% curing solution did not show any consistency in the results. The boiled cured pork loin showed better color up to 16 days of curing time, as the salt concentration of curing solution increased. The color of pork loin cured in the 3% curing solution was not uniform. The pork loin cured in the 9% curing solution showed good color, but its flavor and palatability were unacceptable. The palatability of pork loin could be improved significantly by curing it in the 5% curing solution for 16 days, and in the 7% curing solution for 12 days.