2 pound boneless center cut single loin pork roast
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon Dijon mustard
2 teaspoons chopped fresh rosemary (or 1/2 teaspoon dried)
1/2 teaspoon pepper
4 ounces thinly sliced prosciutto or smoked ham

Preparation Instructions:

Slice pork lengthwise down center almost but not all the way through; open like a book. Repeat slicing for each half; open out. Whisk together oil, garlic, mustard, rosemary and pepper; brush half over cut side of pork. Cover with prosciutto. Roll back up and tie at both ends and center with wet kitchen string. Brush remaining oil mixture all over meat.

Place roast on barbecue over high heat; brown all over. Turn off side of barbecue under roast; reduce heat on other side to medium. Close lid and cook for 1 hour and 45 minutes to 2 hours or until meat thermometer registers 160 degrees.

Transfer to cutting board and tent with foil; let stand for 10 minutes before slicing. Makes 8 servings.

Per serving: about 198 calories; 25 g protein; 10 g fat; 1 g carbohydrates; 0 g fibre; 68 mg cholesterol; 257 mg sodium.