Do it your self.
Well that is the boneless loin and I paid $1.24 a pound. Not the greatest pork in the world, but we are retired and have to deal with budgets. We like eating and ShopRite would seem to have decent meat and they actually have butcher departments.
Well it was a good enough price I bought more than one.
Steel, chef's knife and tape measure - the three tools needed here.
From one loin I want a 3 pound roast, a pair of two pound roast and the rest in one pound pieces. All of this will be frozen, after going through a vacuum packer. The one pound will eventually be cut into three boneless center cut chops, but will survive better in the freezer with as little surface area as possible.
Steel your knife, this is important to maintaining the edge. You are not sharpening it with the steel, however the steel can return a dull edge to close to the sharpness it was when it was last sharpened. If you can't sharpen a knife yourself, a useful skill, then take it to a kitchen pro, not a hardware store.
Why the tape measure. Well that top loin is 11.5 pounds and is 25 inches long, so it weighs just under a half pound an inch. A three pound roast will be about 6.5 inches.
Camera on the bone in loin Nikon Coolpix L3v