Pork Roll Up

This is a pretty fancy way to make pork loin. Fancy, but not really much harder than just roasting it.
First you have to look at your pork loin and do some visualizing. Look at the end, the round part. Imagine, if you will, a letter G on the end. Now imagine that you are going to use a knife to unwrap that letter G. You want to cut a flap about a third of the way through the pork lengthwise. Now flop this over and cut down the next third. Now cut back the other way. It's awfully hard to write out but much easier to visualize. It's just like a fruit rollup, you're trying to turn a round tube of pork into a big sheet of pork.
Once you get that done, there are lots of different ways you can fill the pork loin, this is the one I used this time, no recipe, just stuff that I know tastes good together.

7 oz spinach blanched and chopped (blanching is just dunking in boiling water for just a second, until it wilts, then pull it right back out)
1/3 lb breakfast sausage cooked
4 pieces of bacon, cooked
1/4 cup shredded mozzarella cheese. (shakey cheese from a can works fine)
Chop and mix it all up.
Spread it on the big slab of unrolled pork loin and then roll it back up. I have these really cool silicon snake thingies that I use to secure the pork roll. You can use cotton kitchen twine as well. You do need to secure it though or it will try to explode.
Now roast it just like a normal pork loin, salt, pepper, 325 for 1.5-2 hours, until it reaches 170 degrees. Let it rest for 15 minutes then slice and serve.

Once you get the hang of unwrapping the pork loin this is a really easy meal to make. With different fillings you can add a lot of different flavors. So really, with just one technique, you have a bunch of different meals. It's also fancy enough that you can serve it to your inlaws or your wife's boss and look like a cooking god. Sometimes it's important to keep everyone fed and alive. Sometimes it's important to be awesome. Use your power wisely.