Cooking Time for reverse seared pork loin

Have an 8.5 pound pork loin. I marinaded it in garlic, Rosemary, lemon juice, sea salt and olive oil the last day.

This is my first time doing a reverse sear, and my thermometer is just an old school prod.

Does any one have an approximate time or rule of thumb for the roasting time on a pork loin? Also, any experience reverse searing a pork loin? How did it come out?