1/2 pound Pork Loin (cut 1/2-inch thick) Salt Freshly Ground Pepper Extra Virgin Olive Oil
Season the pork on both sides with salt and freshly ground pepper. Brush the grilling surface with a little olive oil.
Grill the pieces of pork for 2 to 3 minutes per side, until cooked through.
1 head Romaine (shredded) 1/2 cup Olives 1 cup Jack Cheese (shredded)
In a large bowl, combine the romaine, olives, and cheese.
3 tablespoons Extra Virgin Olive Oil 1 tablespoon Dijon Mustard 2 tablespoons red wine vinegar 1 Jalapeno (seeded and sliced)
In another bowl, whisk together the dijon mustard, jalapeno, olive oil and red wine vinegar.
Barbecue sauce (to serve)
Toss the romaine, olives, and cheese with 2 tablespoons of this dressing. Place a spoonful of salad on top of each of the paillairds and roll the paillards up around the salad and secure with a toothpick. Drizzle rollups with spicy mustard dressing. Serve the remaining dressing on the side as a dipping sauce along with barbecue sauce.