Not enough fat in a loin. It gets dry, it's edible with enough sauce, still tastes dry to me though.
I like to cook loins indirect on the kettle until they're about 135* then finish with a sear on the hot side.
Do yourself a favor and use foil hat rub
on pork loin. It's awesome.
"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III
XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM, UDS "No.8"
Flyers Orange Thermapen
Napkin Killers BBQ