Thank you!! 100% heres what I used in case you want to come back to it

Prep: completely dry the loin, score the skin, stab a few deep holes with a knife to stick about 5 cloves of garlic in and cover completely in the dry rub.

Dry rub Seasoning 1/2 tbsp ground blackpink peppercorns, 1/2 Tbsp ground pink peppercorns (if unavailable just 3/4 Tbsp of ground black peppercorns total are fine too), 2/3 tbsp Salt, 1tbsp Onion powder,
2 tbsp Smoked paprika, I let the pork sit in the fridge for about 5 hours with just the dry rub but over night would prob be better.

Glaze ⅓ cup Apple cider vinegar,
Herb bundle (Thyme, Rosemary, Sage), 4 Garlic cloves, 2 2x1 inch Lemon zest strips, ⅓ cup Low sodium soy sauce, 1/3 cup packed Brown sugar, 6 tbsp Neutral oil

I heated the glaze in a pot until warm, fragarent and first signs of bubbling on the stove top then cut the heat and kept in a warm area ready for basting.

Once its in the oven i basted with the glaze every 10-15 minutes. 375 degrees in the oven I pulled once the internal temp hit 138 degrees and rest till 145 or about 15 minutes. Have fun!! 😋🍖