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@deleted
I would salt it once you're up to room temp, I'd be scared of drawing too much moisture out of the meat by seasoning too early... I would do as @withered_preacher says...
Do you know how to do the finger/palm test? Touch thumb to index finger for rare, thumb to middle for medium and thumb to ring finger for... You don't need to know about that one...
The spring back in the fleshy part of your palm gives a pretty good indication of how cooked your meat is without the need for a thermometer...
I would start the pork in a pan, sealing off all sides with some nice colour then finish in the oven...