So I had one all lined up for this weekend when my brother in law showed up with some just caught striped bass which, of course, changed everything. Wrapped the pig up and didn't get to it till 2 days later. Was exponentially better; the herb mixture had really permeated the meat and the loin, which had been brined and had already rested for a day, was like butter. Had the most amazing texture. Might shoot for a 4 day rest next time...
Cheers,
BB