I forgot to mention this earlier, but you can cook fresh pork to the recommended minimum of 160* internal temp for medium which retains tons of natural juices, or 170* for well done, which may be slightly drier, and of course anywhere between. If the medium temp is your target, you can take it to about 157-158*, and for a 5lb roast the carry-over while resting will take it just over 160*. A full loin could be pulled from the cooker at slightly lower temps for the same results.
The loin is very lean internally, so moisture retention needs to be a priority for a good eating product. If taken to 160*, the juices may be slightly pink, but it will be transparent. I've done a couple loins wrapped in bacon, but preferred them without, just so I could get th efull benefit of a good smoke penetration.
Also, the sear/smoke has been used by many, but another method would be to smoke/sear. Getting the loin out of the smoker while the temp is still low enough 130-135*, then getting it up close to finish temps while searing can be a bit tricky the first time around due to knowing how hot your grill actually is, and how long it will take to sear vs getting to finished temps (that being the tricky part). However, if you get to temp before you have the degree of sear you're looking for is not going to ruin the meal.
A draw-back to sear/smoke is that you will heat up the meat's surface to a rather high temp, and this can greatly reduce the amount of smoke penetration into the meat, thereby reducing the benefit of smoking.