Pork Loins usually take me about 2 - 2 1/2 hours Max at 225-250 for a 7 LB'er ( typically the size I buy ) to reach IT of 145. Pull at 135 to 140 and tent them with foil to rest for about 20 - 30 minutes. They will easily reach 145 or more that way.
Pork Loins tend to cook pretty quick since there are no bones & very little fat to break down.
As long as that loin was left as intact muscle meat. Even the USDA says 145 now.
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