Pork Loin Roulade came out great!

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I cut the loin in half -- froze one side.[p]Cut the to-be-cooked side in what I call a "spiral cut," so the loin rolls out flat, like a scroll.[p]Seasoned the inside --[p]Filled with lightly sauteed spinach... crispy bacon, Mozarella & Gouda layers, Parmesan, lightly fried onions...[p]Rolled it up, tied it off [do a good job to keet the guts from oozing out!][p]An hour before taking it to the Egg, I rolled the pork loin in Dr. BBQ's rub [posted on his site].[p]Seared the loin @ 650F, 3 min/side.[p]Dropped the Egg to 350F, and roasted for one hour.[p]Pulled the loin @ 150F internal, wraped in foil, towels, cooler, yada-yada...[p]Served one hour later.... 'twas great, even my 4 - 7 y-o grandchild thought so![p]On the other hand, I'm not satisfied my my apple/cider/cinnamon sauce. Gotta work on that.[p]Thanks to All for talking me through this -- [p]NO CAMERA -- NO PICS[p]Someday....... [add to wish list][p]~ Broc