I took the advice of a couple of posters and soak my HORMEL 30% SALINE INJECTED PORK LOIN, in water for a few hours and changed the water every hour. After soaking i placed on a rack in the fridge to dry out. I rubbed with paprika, onion powder, garlic powder, red, white, and black pepper, cumin, and Mexican oregano. (no salt) Fired up the gas grill, seard over high heat, moved it to indirect for an hour or so.
Yup, salty mush. It was at least edible and I didn't have to throw it out. My six year old daughter loved it and wanted seconds.
Thanks for the advice, and hopefully my lovely wife will begin to read labels, even if the large font word on the label is Hormel.