Gigi,
I agree with Mike on this one. Ask 100 people here on SMF and you'll most likely get 95 different ideas as to how to make a pork loin, but only one answer as to temp. Do not over cook it. Personally, I would rub it leaving the fat cap on, with a good rib rub or pork rub of your choosing-- many to choose from on here with a little research-- throw it on at around 225 cap up and run it till it's IT 145. Rest for 30-45 minutes, and enjoy.
Another option is to cut a portion off and cure using Bears easy step by steps, and make some Canadian bacon out of it. That's what I've got planned with my next loin.
That's just my $.02. But take it for what ya paid for it.
I'm sure your in for some good vittles regardless of your decision. Good luck, and keep us up to date with pictures once ya decide.
Mark. :grilling_smilie: