Why is pork a loin and deer a backstrap???
Anywho, if you want an awesome pork loin do this:
Cut off the fat and inject the loin with a whole bottle of Less Sodium Teriyaki. Let it marinate for a day. Two is better.
Fire up the grill and sear the loin on both sides. Now turn down the flame down to low.
Every 5 to 10 minutes, baste the loin with more teriyaki sauce. Make sure to move and flip the loin to get even cooking throughout, and to help avoid burning, since grills have some areas that get hotter than others.
When you're getting close to the 2 hours, check the loin temp. Well done is 170 degrees. I pull mine at 165 +/- a few degrees, and let it rest for about 5 minutes before I even get near it with a knife.
This is really awesome! Give it a try sometime!