It shouldn't be dried out, but I think you'll want to go with your method that you can count on when doing something for 75 people. Then test on your own and see if you like it. (wouldn't want 75 people pissed at you).
David in FL was doing alot of loins for like 200 a month or two back. But I'm not sure if it was oven, smoker, grills, etc. Think he might have tried the higher temps.
Hope this helps.
Sorry Grasshopper, this became the pork loin thread.
"Boots and Pants and Boots and Pants and Boots and Pants..." - Maxwell
Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven