This is one of my favorite cut of meat.
You can fix this many ways.
Roasted.. sprinkle it liberally with your favorite spice mix, both sides. Pre-heat an oven to 500F. Stick the roast in uncovered on a rack for 15 minutes then drop the heat to 240F and cook until it reads 142 inside. Pull it out and let it set for at least 15 minutes. The inside will hit 145, or just above and will very juicy, but done. Do NOT overcook. It will go dry and lose flavor.
I serve this as a dinner, or/and slice it thin and use it for lunch meat. It' cheaper than bologna and a lot better for you.
You can also grill it either whole, cook slow, butterfly it, or slice it into "boneless" chops.
My favorite way... take the slab of meat and lay on a piece of heavy aluminum foil. Place potatoes, onion and carrots around it. Smother that in sweet red pepper relish. Wrap it all tightly with the foil. Wrap it again with another layer of foil.
Get a charcoal fire going. Lay the foil wrap directly on the coals. Let it set there for 1 hour. Turn it over and let it set for another hour. Cut a small slit in the top, find a carrot. If the carrot is tender, its done. It is SUPPOSE to have black stuff sticking to the inside of the foil.. Make sure you get some of that, it is very tasty.
I have also stuffed it.
With it laying on your cutting board, using a good knife, cut straight down 3/4" in from one side down to 3/4" from the bottom. Turn the knife so it's parrallel to the cutting board and continue cutting the meat kind of "unrolling" it as you go. when you get done you should have one slab of pork about 3/4" thick.
Mix up your stuffing mix. I like a cornmeal stuffing with fruit, onions, celery..similar to stuffing for a turkey. Add a bunch of chicken stock so the stuffing is VERY moist. Take that and put a thick coating on the pork.
When that is on, start rolling the pork ending up with what looks similar to a jelly roll. Tie this in 5 or 6 places, place on a rack. Season the outside well. Start it at 450F for about 10 minutes, then turn it down to 275F or so and let it roast slowly. When the center PORK is 142F you can pull it out.
Let it set for at least 20 minute to let it finish and firm up. Cut into slices so you have pinwheel of pork/stuffing. It is very pretty on a plate and very tasty.
If desired, using more of the chicken stock. Saute' some onions in butter, add stock and bring to a boil. Spoon just a bit of the simple onion broth over as you serve the slices.