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Half pork loin - Reverse sear?

Having my family over to exchange gifts tomorrow as we came home from my wife's family in Ohio today.  Was wanting to cook a half pork loin and thought about doing a reverse sear.  Would this work for a pork loin?  I generally sear the loin first and finish in the oven if I didn't have the Egg, so I figured I could get by with a reverse sear.  Below is what I thought about doing.  

  1.  Rub with EVOO and apple cider vinegar
  2. Rub with salt, pepper, garlic powder
  3. Heat Egg to 250° and cook till 140°?  
  4. Remove the loin.  
  5. Increase Egg temp to 500°
  6. Sear until internal is around 150° ish?  
  7. FTC for 30 min or so?  
  8. Enjoy
Anyone done a whole pork loin this way before?  Any idea about an estimated time?  Any suggestions or recipes please help!  Thanks in advance.  
Thanks,

Matthew
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Thomasville, NC - Large BGE (w/Nest) - Plate Setter - Maverick ET-733 - BBQ Guru Party-Q (new design ) Pizza Stone - BGE V-Rack - Weed Torch (to light egg)

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