Directions

• Place pork loin on a clean surface, cut side facing up. Mound 1 cup of olives, feta cheese, artichoke hearts, and sundried tomatoes in a line down the center of the loin. Roll pork loin around the fillings to enclose and tie with butcher string at 1-inch intervals to secure shut. Season the outside of pork loin roast with garlic, 1 tablespoon of rosemary, salt and pepper and set aside.
• Heat oil in a large roasting pan on the stovetop over medium-high heat. Place pork loin in pan and brown on all sides for 2-3 minutes. Transfer roasting pan from stovetop to a 400 degree oven and roast loin for 20 minutes. Flip over and cook for an additional 20 minutes or until internal temperature reads 150 degrees on a meat thermometer.
• Remove roasted pork loin from oven, transfer to a clean cutting board and allow to rest for 5 minutes. Return roasting pan to stovetop and stir in balsamic vinegar, chicken broth and remaining rosemary. Simmer over medium heat for 2-3 minutes. Remove from heat and whisk in butter and remaining olives.
• Slice pork loin into 1/2-inch thick pieces, remove butcher string and drizzle with sauce just before serving.