Well first of all poking holes in a loin is only going to let more moisture out. If you want a filled roast butterfly, fill and roll back up, but never just poke holes . Second one of the biggest misleading facts in cooking is searing seals in juices, just not true, searing has other benefits, Maillard reaction is the best term to describe it. I'd sear before, then use the fond in the pan to make a nice sauce or gravy, perhaps add some root veggies to the fond, deglace strain or something like that. Finally 160 to 165 is just too high for any piece of pork especially a loin roast, did you see how grainy and dry that meat looked when cut? I pull at 135, and then let it rest, it will end up at about 145, and that is just right for pork. That video is a good how not to do a loin roast. Oh and whats with the gloves, the guy have some kind of skin disease or perhaps worse, makes my skin crawl to see people wearing gloves. Why?