Way to go, Todd! No, 3 hours is not out of line for a loin, at all. They may weigh 9 lbs (whole), but they're not very wide, so they cook pretty fast. Also, very lean, so no fat to render out. I don't get the bark I like, with such a short cook, so I reverse-sear my loins on a hot grill (the old faithful Weber gasser), or a 500° oven (second choice). Only takes a few minutes, but makes a big difference in the outer texture.
