Getting back to the actual thawed pork loin....
I cut it in half, seasoned it generously with Cavender's Greek Seasoning, and then put it in my crockpot and cooked it five hours on high.
I used a meat thermometer to determine doneness, of course, but the crockpot, on high, cooks pork quite thoroughly.
Oh, I might have emptied a nearly empty bottle of peanut sauce in the pot first, and I may have supplemented the volume with a bit of A-1 steak sauce, and it's possible I added some chopped onions....but I swear that's all I did.
Well, come to think of it, I MIGHT have added a cup of water at the one-hour mark.
At any rate, the leavings were yummilicious and made QUITE the "au jus" for the loin.