If I may please.............Cooking a pork loin by a recipe almost always ends up with the loin being overcooked.
Many recipes still adhere to the "pork must be cooked well done." If you do this the meat will be dry.
Cook by temperature and not by time. If you pull your pork loin from the oven at 140 degrees internal temperature, your loin will be juicy and tender.
Now, as to your recipe, you can use the braising liquids as the gravy by straining it and thickening it...