I keep the loins and backstrap, get the rest ground into sausage. I cut the backstrap into 2" thick steaks, wrap in bacon and grill. It is delicious... The loins I marinate in what I call a Korean style marinade, then grill or roast...
Korean Marinade: 1 cup of soy sauce, 1 tsp minced fresh ginger, 4 garlic cloves minced, 1 tsp sesame oil, 1 tsp chili oil, 1 Tbsp lemon zest, 1 chopped scallion, 1/2 tsp sesame seeds.
If fresh ginger or garlic isn't available, substitute garlic powder and ground ginger.