Instructions: With a sharp knife make a hole down the center of the pork loin, working from both ends. Enlarge the hole to 1 inch diameter with the handle of a long wooden spoon. Stuff openings with tapenade using fingers and wooden spoon handle to pack towards center of roast. Place the pork loin, fat side up, in a roasting pan. Roast in a pre-heated 375F oven, 20 minutes per pound of meat; let rest
10 minutes before slicing. Serve with roast potatoes, sauteed sweet peppers, and additional tapenade on the side.

Tapenade: Mince the garlic with a steel blade in a food processor. Scrape down the sides and add the pitted olives, anchovies with oil, and the capers. Pulse until evenly minced. Add enough olive oil to make a smooth paste.

Note: This tapenade is wonderful on crackers or barbecued meats.

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