Marinated Pork Loin Stuffed w/ Mixed Baby Greens!

This recipe was a joy to prepare because I was able to practice my Butcher's Knot skills.  It was my first time for this particular tying method and it was surprisingly fun and rather easy to execute.  I pulled out my trusty smoker and let it do the rest for a hassle free and rewarding Friday evening dinner and Saturday sandwiches.  I may play around with finding the perfect stuffer next time, but it's hard to beat the nutritional element provided by the  baby red and green chard, bok choy and spinach, and keeps the loin on the low carb and lower fat side of enjoyment!  The pork is marinated in a simple and tasty blend of hot pepper paste, brown sugar, seasoned rice vinegar and garlic for a sultry and flavor packed and glazed over appearance.  I served this dish with Homemade Southern Style Potato Salad.   The family received the recipe very well as did I, however being the ever perfectionist, I can't wait to try yet another loin and another flavor profile to find the absolute best results to share with everyone!
1 3 lb. boneless pork loin
2 tbsp. brown sugar
2 tbsp. hot pepper paste
2 tbsp. seasoned rice vinegar
2 cloves garlic, pressed or finely minced
9 oz. mixed baby greens
1 tbsp. salt free seasoning
SPST
olive oil for drizzling
Place pork loin on flat work surface and cut top third across loin, but not all the way through, about 1/2 inch shy of other side.
Flip the loin and do the same thing from the opposite side.  This should open the loin almost like a folding book to be evenly flattened further using plastic wrap and a rolling pin.
Combine marinade ingredients and paint the loin on both sides.  marinate for at least 1 hour.
When ready, toss greens with salt free seasoning, olive oil and SPST.
SPST loin and spread greens atop loin and start rolling from one end tucking as go, and ending with the open end facing down.  Secure loin with desired tying technique, I used the Butcher's Knot.

Drizzle loin with olive oil and place on smoker or in oven, baking until internal temperature reaches 145*F.  Let rest for about 10 minutes before cutting.  Serves 8-12.