Rookie mistake-- I could tell target temp was arriving far too early and tried to put breaks on. I still had to pull an hour early. Foiled and put in a cooler. But unfortunately , guests arrived late so we didn't serve until it had actually been pulled 2 hours earlier.
It was tasty, tender but a little closer to medium well than medium for my taste. Mac and cheese, green beans, fried apples and biscuits joined the loin for dinner.
In the future, if that happens what can you do to prevent the loin from overheating while resting yet still keeping it warm and juicy?