Reviewed: Jul. 15, 2009

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.

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Reviewer:

Kathy_in_TN

Cooking Level: Intermediate

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Reviewed: Feb. 9, 2009

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!

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Reviewer:

breese

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Reviewed: Nov. 23, 2008

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.

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PUIFAIS

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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

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:

Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, 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: Romeoville, 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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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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