Originally posted by CosmosOne technique is to cut it in a spiral with a sharp filet knife, ending up with a long flat sheet of pork about 3/8" thick. Then create a stuffing of some kind. I have used sundried tomatoes, goat cheese and basil, but you could come up with any number of combinations. It should have lots of flavor and some moisture to it.
I’ve had good results using tapenade as a filling and cooking the loin on the grill.