pork loin roast internal temp?

140 would be better

Agreed -- Pull @ 140F, double wrap in foil... Then, stash it in cooler for up to four hours. The temp will stay hot and the meat will continue to tenderize...

Using the foil-'n-stash technique [front sear], I have been able to prepare pork loin for 150 people at a time on my Medium [twenty pounds at a time, following sear].

I also stuff the loins, and use a but of par-cooked bacon to help moistness...

Apricots [or other fruit] with steamed greens, some nuts and bacon, rolled and tied into the loin.

Oh, Yeaaaahhhh!

~ Broc