A flavorful and juicy pork loin stuffed with herbs and cheese, perfect for grilling enthusiasts.
Toast the coriander seeds in a hot skillet until aromatic.
Toasting spices enhances their flavor and aroma.
Grind the toasted coriander and oregano using a mortar and pestle.
Grinding spices freshly releases their essential oils for a more intense flavor.
Mix the ground spices with garlic powder, salt, brown sugar, cumin, and paprika.
Ensure the rub is well combined for even seasoning.
Rinse and pat dry the pork loin.
Drying the pork helps the rub adhere better.
Cut the pork loin into a flat slab by slicing it horizontally while unrolling it.
Use a sharp knife for precise and safe cutting.
Spread a portion of the rub onto the inner surface of the pork.
Apply the rub evenly for consistent flavor.
Layer the spinach and cheese over the seasoned pork.
Distribute the filling evenly to ensure every slice has a balanced taste.
Roll the pork tightly and secure it with butcher twine.
Tying the pork helps it maintain its shape during cooking.
Rub the remaining spice mixture over the outside of the pork.
Ensure the exterior is well-coated for a flavorful crust.
Place the pork on the grill over indirect heat and cook until the internal temperature reaches 160°F.
Use a meat thermometer to avoid overcooking.
Let the pork rest for 15 minutes before slicing.
Resting allows the juices to redistribute, keeping the meat moist.
Slice and serve the pork with your favorite sides.
Garnish with fresh herbs for a vibrant presentation.
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