What to do with a half boneless pork loin

Butterfly marinade and win. Next question.

I cut them into 1 1/2" thick chops and smoke them. Season with Heath Riles Peach after a S/P base. Smoke with apple chunks to 140 internal.

Or cut them 2" thick, butterfly, stuff with your favorite fresh sausage/jalapeno cream cheese, wrap in bacon (or don't) and grill them indirect.

It's also fun to slice them super thin and fry them up for a slider. Lil coleslaw topping.

I also picked one up on Friday. It was a little over 5 pounds and I cut it in half and it's in the freezer.. I usually stuff it with garlic and smoke them.. I did get some orange sauce from Walmart. I think it was Pei Wei brand.. It was real good..

I usually do mine 3 ways.

Sliced thin, pounded and egg wash, Italian bread crumbs and fry.

Sliced thick and make a small cut in the side to open a large pocket on the inside. Cook whatever you like for stuffing and stuff the pocket, season the outside and grill. I cook the stuffing to not have to cook the pork to death if stuffed with raw ingredients, drying out the pork.

My favorite--I roll the meat out as I slice it about 1/4 in. thick to form a sheet, make a stuffing and layer it on the sheet of pork and roll it up to look like a jellyroll. Tie it off, season it and grill or smoke till done.

Butterfly the whole thing and roll it out and stuff with Boudin. Roll it back up and wrap in bacon and then truss it and grill it indirect heat

Man, there is one downvoter in here that really doesn't like pork loin

My 2 most common approaches have been said here.

Sometimes I'll slice, stuff with boudin, roll back up, and wrap with bacon and smoke. Do it a couple of times and it becomes pretty easy.

Other times I'll cut into 1 1/2 inch steaks and put on the grill. I'll start off a little less heat in the beginning indirectly then at the end crank it up a bit and put closer to the heat to sear a bit on the outside.

I do want to try what someone else said which is to cut a little thicker and stuff the steaks.

A lot of the good ways to prep it have been mentioned.

Reverse sear/sous vide and sear and serve with a mustard/shallot cream sauce.

In the oven until 145 internal. Baste with bacon grease and either sear in the broiler on high, on the grill, or torch it.

For the sauce, add ~2 TBS oil/bacon grease to skillet with drippings. Add shallots and saute. 1/4 cup white wine to deglaze, reduce by half. 1/4 heavy cream and reduce until desired thickness. Stir in course brown mustard. Add salt and pepper to taste.