Pork Loin is very lean. So, like chicken, you want to cook it at a bit of a higher temperature. I go around 300. I cook to internal temp of 155.
Stuffing them seems to allow them to cook more even, which is the hardest part to cooking a loin. Slightly related, I cut the ends off of each side to make the entire piece of meat the same basic size.
If health isn't an issue, wrapping with bacon makes it easier to hit an internal temp without over cooking the outside.
Use the same rub as you would ribs or shoulder.