*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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!