the best one i make is rolled pork loin, little tricky part is to cut it the way so you get one flat squareish piece of meat (use really sharp knife and work on it on the counter as you would unroll it cutting away slowly)
Then spread paste of your choice and making ( lots of choices here but i often make dark olives paste, briefly chop olives and fried with fine chopped onion butter or olive oil, seller stack add broth, wine or beer to liquify it a little, cool down and add some shredded cheese). After spreading thin layer (1/4-1/3 of thickens of meat) roll it back in, tie with some kitchen twine, when i grill it i use wrap some bacon on top, if in the oven sometimes i skip bacon and cover with aluminum foil, cook it to tem you prefer, i go for 140F or so.
Color of the paste plays a role when serving thats why black olives but i made it with spinach and some other ingredients, looks cool too
) and let rest overnight before smoking.
