Scarbelly gave some good advice. 145*F Internal Temp will make Juicy Pork Loin that is slightly Pink. If that freaks you or any of your guests out, go to 150*F IT. Much beyond that and you will notice it getting Dry and Tough. Here is a tasty Rub you may like and a Apple Topping my Dad liked...JJ
Mild Bubba Q Rub
1/2C Sugar in the Raw (Turbinado)
2T Sweet Paprika (Hungarian)
1T Kosher Salt
1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.
1T Granulated Garlic
1T Granulated Onion
1tsp Black Pepper, more if you like
1/2tsp Grnd Allspice
Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.
Apple Pork Topper
3C Apple Sauce
3T Dijon Mustard
3T Brown Sugar
2T Apple cider Vingar
1tsp Rubbed Sage
1/2tsp Black Pepper
Optional: 2-3 Apples, peeled, diced and sauteed until golden brown and tender in 2T Butter.
Place all in a pot and simmer on low until thickened as desired. Adjust sweet/salt to taste. Spoon over Pork Roast, during last 30 minutes of Cook time and/or over Sliced pork at the table.
Good Hot or Cold on Sandwiches too...Enjoy