I just bought a whole boneless pork tenderlon - over 11 pounds. It's
huge! It's probably about 2 feet long and 8 inches across, maybe 2
inches thick. I want to cut it up into more manageable pieces, but I'm
not sure exactly how to divide it. (I'd rather cut it into smaller
tenderloins and/or roasts rather than chops.)

The tenderloins I've seen at the store and cooked in the past are long
and thin, but is that best for cooking? Or should I cut it into a more
"roast" like size and shape? What size (weight) should I divide it
into - 1 pound, 2 pounds, 3 pounds?

Suggestions on cooking it? (Oven or stovetop - I don't have a grill.)
Thanks,
Karen