In a large ziploc bag, combine 7-Up, olive oil, soy sauce, brown sugar, Worcestershire sauce, garlic and thyme; whisk to combine.
Using a knife, pierce the pork loin several times, all around the meat.
Add the pork loin to the marinade; seal and marinate in the fridge, overnight. Be sure to marinate for at least 8 hours, and/or up to 24 hours.
Preheat a gas grill to medium-high heat; about 375˚F to 400˚F.
In the meantime, remove pork loin from marinade; discard marinade.
Lightly pat the pork dry with paper towels. Season as desired with salt and pepper.
In a small bowl, mix together the ingredients for the spice rub.
Season the pork loin with the rub all around. You don’t have to use up the entire spice rub; adjust to taste.
IF your pork loin is not an even thickness, tie it with kitchen twine, spaced 2-inches apart. This will help with even cooking. This step is NOT a must, but it does help.
Oil the grill grates with cooking oil.
Place pork roast over direct heat and grill, covered, for 4 to 5 minutes on EACH side, or until browned.
Then, set roast over indirect heat and grill, covered, for 40 to 50 minutes, or until a meat thermometer registers at 145˚F.
Remove pork from the grill and let stand 15 minutes before slicing & serving.