As you can tell there are a lot of things to do with it.
@Holly2015 shows a picture of what one person has decided to do with their loin but know that in the pic you could easily do the entire loin as any one of the things they point out.
The ends will be the least uniform parts when it comes to fat coverage and the end that went towards the pigs neck will have some neck muscle in the mix so that end is a little different in that regard.
I like to square up the ends (cut off the less uniform ends) and use those parts for stir fry or Mexican dishes that call for seared and then simmered cubed up pork. You could also cube up those ends and grill with veggies for nice kabob skewers.
For the rest of the uniform loin I cut in half. 1 half for grilling chops the other half I now save for brined (not cured) smoked chops. I cut the chops in 2 inch (or just over) chops.
The grilling chops get butterflied where place each chop fat side up and cut down through the fat towards the other end without going all the way through.
The smoking chops I just brine in salt and water for a couple of days.
I season grilling chops with SPOG + a touch of cayenne on on side and grill like a steak to just going into Medium (145F IT). When done to the correct temp this sucker will honestly rival a steak!
I season the smoking chops with POG+ a little Paprika to an IT of 145F. Salt came from the brine.
The pork loin is a super flexible cut of meat AS LONG as you don't over cook it (145F IT) and you take some measures like brining or injecting to keep it from drying out should you oven roast, grill, or smoke larger chunks of it.
It's is one of my favorite cuts of meat to buy and work with, I love them!