Let me be lone voice in the wilderness for the lowly boneless pork loin. You can buy a whole loin at Sams for, like two bucks a pound. I use the bigger end for roast and cut the rest into nice, thick, chops.
I've done the roasts many, many times. Recently, I've been doing them on my rotisserie. As long as you only take them to about 145º-150º, you'll find them to be very moist.
BD