I love the flavor of this. Be careful - I used mild pepperoncinis and the stuffing was still pretty spicy - fine for me maybe not for you. Next time I think I'll use thick-cut chops and stuff them as I think they will hold together better - the stuffing wanted to fall out of the roast when cut. This made a great pickley olivey "sauce" in the pan. I had already made pasta with a parmesan/ garlic coating - but would have coated it with this if I'd realized it would be there... Thanks for the recipe we'll do it again!
This was okay; we love olives and muffalettas but the Italian dressing marinade was a little much for our tastes. Thanks for the post.
WOW!! So good and worth the little bit of work!! The pork was so tender it was falling apart!!
After reading the ingredient list I thought this sounded like a good recipe to try. But when I went to make it I noticed that nowhere in the directions does it tell you what to do with the olive oil and balsamic vinegar called for. I think the cooking time is a little long because my pork loin came out dry. I won't be making this one again.
this was exceptional; the only thing that i did differently was trim my roast so that it formed a 3/4 (approximately) slab; i then spread the olive relish evenly over the meat rolled it up and tied it with butchers twine; pleasing to the eye as well as tender and delicious!
This was such a fantastic dish some work required but so worth it. It got huge reviews from my family. Thanks for posting this it will be a staple in my house from now on!
I halved the stuffing and used it to stuff 2 LARGE pork chops. BF enjoyed it very much but I wasn't thrilled. Not the recipe's fault just not for me.
Great presentation and wonderful taste! Served it with palenta and tossed salad.
Needs some sugar. The italian dressing also makes it a little sour. May be adding a little bit of olive oil would be good? Kinda salty too.
