This pork loin roast is a very lean cut similar to pork chops, which means if it's overcooked it will be tough and dry. Be sure to cook to an internal temperature of no more than 145 degrees to ensure that it's tender and juicy. You can also dry brine it as an extra level of precaution. The salt in the dry brine acts as a wet brine by breaking down the tough proteins in the meat, and adds incredible flavor as well. To dry brine, simply blot the pork loin roast on a rimmed baking sheet and salt all sides generously. Refrigerate uncovered for 1-3 days, then allow to come to room temperature and cook according to recipe instructions. If dry brining, do not add additional salt to the rub.