Yep. A dry pork loin is a dry pork loin no matter how much sauce you put on it. My mom used to cook her loin to kingdom come and douse it in mushroom gravy. It was edible, but it was still dry as hell. Cutting against the grain was the best I could do. Some people don’t seem to mind; What I do with impossibly overcooked loin (though it’s been years since I’ve screwed it up that bad) is to stick it in the stock bag I have in the freezer and make it into stock with the chicken bones and other stuff I have saved up in there.