For the Filling:
1/2 cup Ricotta Cheese
1/4 cup Asiago or Parmesan Cheese
1/4 cup Mozzarella Cheese
3 Tbsp Rosa Maria Dipper
1 cup Spinach
For the Pork:
1 Pork Tenderloin
4 Tbsp Creole Mustard
4 Tbsp Rosa Maria Dipper
1. Heat the grill: Heat the grill to high (about 400˚F.)
2. Prepare the filling: In a medium size bowl, combine the three cheeses and Rosa Maria Dipper. Set aside.
3. Butterfly the pork: Starting on the top third of the pork loin, with a sharp knife, cut horizontally from right to left until you get about ½ inch away from the other side. Turn your knife and cut down towards the bottom approximately ½ inch. Rotate the pork loin 180 degrees and repeat the above step for the bottom 1/3 of the loin. This should create a large flat piece of meat.
4. Rub the pork: Spoon half of the creole mustard and rosa maria dipper onto the pork. Using your hands, rub these flavors into the meat. Turn the meat to the other side and repeat this process using the remaining mustard and dipper.
5. Stuff the pork: Spoon the cheese mixture onto the butterflied and rubbed pork. Spread evenly, leaving a 1 inch stripe at two opposing ends without cheese. Arrange the spinach on top of the cheese mixture.
6. Roll the pork: Starting from one of the sides without cheese mixture, roll the pork. Once rolled, using kitchen string, tie around the pork to hold together.
7. Grill the pork: Place the pork on a hot grill and cook for 12-17 minutes, turning halfway.
8. Cut the pork: Let the meat rest for 5 minutes before cutting. Cut the pork to create pinwheel medallions.