For reference, I used a really big center cut pork loin this time. If it's just the two of us, sometimes I use just a pork tenderloin. Its cheaper than beef, so building a big one means left-overs!!
Cut the ends off for chops for another day. You can filet it out the thickness you want, or pound it out even more for thinner and more tenderness. Use your meat thermometer and get an internal temp of 145-150. Because it was so big, and had lots of filling, I browned the outside, then cooked 60 minutes at 400 degrees and it was just right for me. When I do it in a beef roast, you get by with a little less temp and medium rare meat (125-135). Got some fresh mushrooms to do that with, later this week.
You can do any combination you like; I have done apples and stuffing, wild rice, or sausage and veggies, anything you feel like trying. Pork is pretty forgiving.
Try to let rest for about 5 minutes out of the oven, and good luck keeping the wife from picking off the crunchy crust.