I'm from Texas so we have a ton of hogs. Through my experience, hogs (especially boars) that are over 200lbs have more of a chance to be tough and gamey. Especially the loin. The best ones are the 150lb and below sows. They are like butter.
After we trap or shoot one we will typically take one loin, remove the silver skin, season with Tony Chacheres, cook indirect on our gas grill at 350 for 25 minutes per side. Good stuff.
Another way I cook it at home is take a sleeve or two of Ritz crackers and put in a large ziplock bag. Close the bag and crush the crackers until are powder-like consistency. Add in a teaspoon or two of Tony Chachere's and mix. Slice the loin in 3/4 inch slices and pound flat . Coat each slice with beaten egg, milk, and Ritz crackers and fry in pan. Make sure the pan has about 1/8" of oil and is hot when you introduce the pork to the oil. Chicken fry until both sides are golden brown.
Enjoy!