Ingredients
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2 lbs boneless center cut pork loin roast
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4 ounces swiss cheese, sliced
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2 ounces fresh spinach leaves
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1/2 teaspoon fresh ground pepper
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1/4 teaspoon oregano (Mexican if possible)
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1/4 teaspoon garlic powder
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1 teaspoon celery salt
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2 teaspoons salt
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3 teaspoons brown sugar
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1 teaspoon ground cumin
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1/2 teaspoon coriander seed
Instructions
- make the rub by roasting the corriander in a hot skillet for about 3 minutes or until you can smell the corriander. Grind this and the oregano with a mortar and pestle or spice grinder. Add all other rub ingredients and mix well.
- Rinse and dry the pork loin.
- Using a sharp, long knife cut 1/2 inch above the cutting surface as you roll the loin out. You should have a continuous slab of meat once complete.
- Apply a little rub to the surface.
- layer the spinach over the surface.
- add the cheese.
- roll the pork loin and tie with butcher twine.
- Sprinkle the rub over the outside surface and rub it inches.
- Place it on a grill so that it cooks indirectly and is not directly over the coals. If using propane, cook over the burners not lighted.
- If desired, add smoke wood, chips or a foil packet with wood chips.
- Cook until internal temperature of the meat is 160°F.
- Let the roast rest 15 minutes or so before slicing.