This is on our regular rotation and I've posted it before. When we buy a pork loin, we typically cut it into three sections that I will do different things to, so usually 1/3 gets turned into pork chops, 1/3 gets made into something like Chili Verde, and 1/3 gets roasted in some way.
This is based on the Steven Raichlen Recipe for Pork Pamploma, but he uses the smaller tenderloins. I typically cook in the oven at 325.
https://barbecuebible.com/recipe/pam...rk-tenderloin/
The pork loin can be dry but adding the cheese layer helps. After a couple of attempts, butterflying the meat to roll it isn't a big deal. You can also cut sort of a star shape by cutting wedges (don't go all the way through), which can look really festive too. Being cheap/frugal/whatever I typically don't want to spend more than about $2 for the cheese, this one I did have actual Boursin on markdown, but I'll use store brand cream cheese and chives type spread if its on sale too.
edit/ps: Butcher's twine is essential for this! Skewers will not make a tight enough roll.