Pork Loin Timing

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cooking time using a ceramic grill?

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All depends on the cooking temp. especially with a kamado style cooker that has ability for hot/fast and low/slow cooking. I'd cook it to 150 IT and track temp. with a meat thermometer.

Stick it in the fridge as soon as you can to defrost.

I would cook to internal of 145 degrees and no higher.

the problem with a pork loin is it is a very lean piece of meat off a usually fatty animal.

Don't overcook it or it will be dry, unlike a pork butt that pretty much is impossible to mess up.

I actually prefer my pork loins stuffed and will roll it out as I cut it about 1/4 inch thick as I roll it out----similar to how sushi chefs do a cucumber. This way I wind up with a sheet of meat about 1/4 inch thick and 20 inches wide by however long the roast is. Then I add whatever I want to stuff it with and then truss it up and either grill or bake it till done.

Put it in your fridge tonight if you want to cook it Saturday.

When you cook it, it takes as long as it takes until the meat thermometer you're going to insert into the center during cooking reads 145F and goes "beep beep beep".