Here is mine from a throwdown in March. A pork loin, stuffed with spinach, feta cheese and herbs.
I started by cutting the pork loin to lay flat.
Then I mixed up a couple cups of chopped fresh spinach, some fresh oregano and rosemary from my garden, about 2/3 cup of crumbled feta, a handfull of breadcrumbs, a little EVOO -- maybe a tablespoon -- and an egg. This mixture is actually a combination of about four recipes I found on the internet. None called for oregano, but I have a bumper crop of the stuff, and I like oregano.
I spread it on the flat pork (forgot to shoot that), and rolled it up.
Then I tied it up.
Then, onto the redhead, indirect, with a couple apple wood chunks. I cooked it to an internal of 150, then pulled it an rested it.
And here's the money shot...