Sprinkle and rub well into the meat. Allow it to come to room temperature. Place on a rack over a shallow pan with 1/4" water to keep the first juices from burning. Roast at 325-350�F for about 1 hour or until the center reaches 155�F. Remove and allow to stand for 10 minutes before slicing thinly across the grain. Meanwhile, deglaze the pan juices add a bit of water, correct seasonings. This aw juice (Southern for Au jus) is awesome.
If you want to barbecue, rub with the above seasoning mixture, less the sage, and rub down with Worcestershire sauce. Then mix the remaining seasoning with 1/2 cup each of water, oil, vinegar and bring to a simmer. Prepare the grill for 200�F, place the loin on the grill, baste and close the lid. Baste at 15 minute intervals until the baste is used up. Should be done in about 5-6 hours. Then baste with finishing sauce.