Spinach-stuffed Grilled Pork Loin

Prepare grill for indirect grilling. Preheat to medium.

Rinse the pork under cold running water and pat dry with paper towels. Using a sharp, long knife, roll-cut the pork loin. Starting at the bottom of the pork loin, about 1/2-inch above the cutting surface, make a lengthwise cut in pork. Cut almost to the opposite end (think of unrolling a roll of paper towels). You should have a continuous, flat rectangle of pork once you are done.

Season the pork with salt and spread a thin layer of mustard over the top.

Grind the mustard seeds, cumin and Szechuan pepper using a mortar and pestle or spice grinder. Spread thinly over pork.

Wilt the spinach leaves in boiling water for about 1 minute. Drain and squeeze the spinach dry. Layer the spinach over the surface of the pork. Roll the pork loin; place three slices of bacon over the top of the pork; tie the bacon to the pork with kitchen twine to keep the roll secure.

Place the pork loin in the center of the prepared grill, away from the fire, cover the grill. Grill the pork loin until cooked through, or until an instant read thermometer inserted into the side of the roast registers at least 160º F (about 45 to 60 minutes).

Transfer the pork to a cutting board and let rest for several minutes. Remove the kitchen twine and cut into thick slices. Place slices on the grill and cook for 1 to 2 minutes on each side.