If you can wait until tomorrow I've got a great suggestion. If not, I can also offer one for tonight.
Tonight:
Mix up some soy sauce, salt, pepper, honey, dried chilies, some vinegar, thyme and garlic, Stick the loin in it for a few hours, then take a skillet, put in 1/4" of canola oil and get it hot. throw in some garlic and then throw in the loin. Brown it on all sides, then take it out and put it on a baking sheet and bake at a fairly low temperature until its done.
Tomorrow (actually you could get away with this today if you're quick about it and don't mind eating a little late... and if you're in the west).
Make a brine. Take a small pot, fill it 2/3 with water. Put in two rosemary sprigs, 2 thyme sprigs, 1 head of garlic (smash the individual cloves and leave the skins on), a tbsp or two of peppercorns, 1/4 cup honey and 8-10 bay leaves. Boil it for about a minute or two and remove from the heat. Let it cool for a few minutes (you can help by sticking the pot in a sink of cold water). When it's not really hot anymore pour it into a larger pot. Add a few ice cubes to cool it further, then fill the large pot up with enough water to easily cover the loin when you put it in. Add 1 cup salt (yes, a lot), and stir it up so it all mixes well. Then stick the loin in and put it in the fridge.
Ideally you should leave it in the brine for 24 hours, but you can gain some benefit from it being in for shorter, particularly because it's a loin.
When you're ready to cook it, take a heavy roasting pan and put it on the stove. Add some canola oil (1/4" at the bottom) and heat it up. Take the loin out of the brine, score the fat, then rinse it quickly in cold water, pat it dry with some paper towels and season it with salt and pepper. When the oil is hot, throw the loin in and brown it on all sides. When the loin is browned nicely (like golden brown... make it look good), take it out and turn the heat off. After a minute or two throw in about 6 cloves of garlic, smashed with the skins left on. Then throw in 2 sprigs of thyme (they will pop and the oil will spit... careful). After a minute or so, push the herbs to one side, add a few tbsp of butter, put the loin in the roaster, put the herbs on top and bake at 350 or so until the loin is a little pink in the center (like a nice medium). Every 15 minutes or so you can pull it out to baste it.