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Reviewed: May 6, 2008

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!

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Reviewer:

SunnyByrd

	Cooking Level: Expert Living In: Seattle, Washington, USA
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Reviewed: Dec. 2, 2007

Great presentation and wonderful taste! Served it with palenta and tossed salad.

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Reviewer:

SNOW103099

	Cooking Level: Expert Home Town: Olean, New York, USA
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Reviewed: Dec. 4, 2006

WOW!! So good and worth the little bit of work!! The pork was so tender it was falling apart!!

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Reviewer:

Sarah W

	Cooking Level: Intermediate Home Town: Evergreen Park, Illinois, USA Living In: Aurora, Illinois, USA
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Reviewed: Jun. 28, 2006

VERY TASTEFUL. Family loved and will make again

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Reviewer:

NIKKA


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Reviewed: Jan. 19, 2006

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!

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Reviewer:

Kat


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Reviewed: Feb. 10, 2005

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.

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DAQUIL

	Cooking Level: Expert Home Town: Bullard, Texas, USA Living In: Leesburg, Texas, USA
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Reviewed: Sep. 7, 2004

Great flavor. My guests loved it. Takes some time to prepare, but well worth it!

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Reviewer:

SHJ


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