Looks like a great way to do pork loin. Ever wrap in bacon or anything to infuse a little bit of fat?Honestly my favorite is to cut it into really thick chops. Slather with a little BBQ sauce and rub. Cook at 200-225. At ~135 IT, slather with more BBQ sauce and increase heat slightly, 250-275. Try to take off at 145 IT.
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Doing a loin whole, I'd consider the same input as already given, but you can't go wrong picking a nice marinade and injecting also. Just make sure you take it off at 145 IT.
Doing a whole pork tenderloin this way is pretty fantastic.