I have done just about everything. I go heavy on the flavor side since the pork tends to be fairly blan. One of the famliy favorites is stove top, and Pepper jack cheese. Make sure to put the stuffing in dry. do not pre cook the stuffing or you will get mush!
Pork loin is so uniform in size, that leaving it whole or cutting it in half really doesn't shorten the smoke time by much. But cutting the loin in half exposes two more ends to the smoke and that's good!
And at what temp. do you smoke them? (I'm smoking with a MES until I'm ready to remove the training wheels and get a grownup smoker.) I plan to pull them around 150 and throw them on the grill for a quick sear.
I run the smoker between 250° and 265° and pull it when it hits 145° internal temp. I then place it on the cutting board and tent it with foil-the carryover cooking will bring the loin up to 150°-155°. I've never worried about doing a quick sear on the loin 'cuz everyone is ready to eat!