Stuffed Pork Loin with Savory Toasted Cassava Flour

Using a sharp knife, carefully butterfly the pork loin open into a flat sheet, making longitudinal internal cuts so the meat unfolds, but avoid cutting all the way to the edges.

Brush olive oil on both sides of the opened loin. It is important to leave the fat cap intact to prevent the meat from drying out during cooking.

Season the inside surface of the loin with a light sprinkle of the all-purpose seasoning blend.

Spread the savory toasted cassava flour stuffing over the inner surface of the loin, concentrating the filling in the center area to facilitate closing.

Roll up the loin, pressing lightly on the stuffing so it settles and stays inside the meat.

Tie the rolled loin tightly with kitchen twine, making sure the ends are secured with a firm knot, but without tearing the meat.

Season the outside surface of the tied loin with a bit more of the all-purpose seasoning blend.

Roast the loin on the grill or in a conventional oven. If using the oven, place it in a roasting pan covered with aluminum foil for approximately 1 hour to 1 hour and a half.

After cooking, remove the kitchen twine and slice the loin to serve.