Toast the dried chiles by putting them in a preheated 200F oven for 3 minutes, you should smell them toasting when you open the oven door. Remove the toasted chiles from the oven and open them up. Remove and discard the seeds and stems. Place the chiles in the bowl of a food processor, along with the garlic, oil, cumin, cloves, salt, and pepper. Pulse to make a rough paste. Rub the paste all over the pork loin with your fingers. Cover the rubbed pork and refrigerate for 8 hours. Toss the mushrooms, garlic, bread crumbs, butter and cilantro into a skillet and saute till brown. "Unroll" the pork loin and spread the stuffing into it. Sprinkle with the cheese. Roll back up and tie. Roast on a grill for about an hour or until cooked through.
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