Cuban Pork Loin

1 centre-cut pork loin, about 2 kg
2 tbsp rice bran oil
2 tsp SIDS SALT & PEPPER
3 tsp garlic salt
1 tbsp dried parsley
2 tbsp Dijon mustard
500 g sliced ham, dried with a paper towel
5-6 gherkins, sliced lengthwise
250 g Tasty cheese, grated

Preheat oven to 230°C.
Butterfly the pork. With the pork on a cutting board, hold a knife bald parallel to the board and carefully make a lengthwise cut about ⅓ of the way from the bottom, stopping about 2 cm from the opposite end, being careful not to cut through. Open the loin like a book.
Make a second cut on the thick side of the pork loin, horizontal with the first cut. Do not cut all the way through, stop about 2 cm from the opposite edge. Fold that edge over making one long cut of pork loin.
Cover the entire cut of meat with plastic wrap and pound to an even 8 mm thickness.
In a small bowl, combine oil, SIDS SALT & PEPPER, garlic and parsley. Rub over both sides of pork loin.
Top the pork loin with mustard, ham, gherkins and cheese.
Tightly roll the pork loin to completely enclose all of the fillings and using cooking twine, tightly secure the roll.
In an oven-safe frypan, over medium heat, add a tablespoon of oil and the pork loin to the pan and sear on all sides, (about 5 minutes on each side) turning the loin a total of 4 times.
Transfer the frypan to the oven and cook for 35-40 minutes until the pork loin reaches an internal temperature of 65°C. Occasionally baste the pork loin with the pan juices.
Slice and serve warm.