Some time ago, someone (Grand Scale??) posted about cooking a pork loin that he stuffed with prosciutto, cheese and spinich. I tried a version of this over the weekend, and had a problem. Most of the cheese ran out into the grill during cooking, even though the roast was tied tightly. Can the poster tell me how you prevented this problem?
BTW....if you're doing this, use a LOT of spinich. It cooks up to nothing.