Begin by butterflying the pork loin. To butterfly, cut horizontally ⅓ from the bottom of the pork until about an inch from the opposite side. Open it like a book and then continue to cut even with the bottom through the larger side until about an inch from the edge again. Open again like a book so you now have a trifold.
Pound the opened up pork loin until it is about ½ inch thick. Then season with the lemon pepper or garlic pepper.
Mix the mustard and mayonnaise together in a small bowl. Spread about ⅔ of it over the opened up pork loin.
Lay the sliced deli ham over the mustard sauce. Leave about 2 inches of the edge of no ham on the edge that will be the outside of the rolled-up pork loin.
Top with the shredded Swiss cheese.
Begin to roll up on the side without a 2-inch margin. Roll as tight as possible. Then secure with skewers every inch or tie with string.
Spread the remaining mustard and mayonnaise sauce over the outside of the pork loin and coat with the parmesan cheese.
Place in a roasting rack in a roasting pan and bake for 45-60 minutes or until the internal temperature is 145°