Butterflied Pork Loin

one bunch parsley (I use Italian flat leaf)
4 or so cloves of garlic (this is totally to taste and this dish is from Provence so garlic is abundant)
several salted anchovy fillets, rinsed
2/3 c. pitted olives (do NOT use those canned things - nicoise would be nice but if you can't get those, picholine or even kalamata)
several leaves of fresh sage
1/2 c. apple juice

Roughly chop everything and stuff in the loin. Truss. Place in a baking dish just a bit larger than the roast and pop into a 450 degree oven for 10 minutes. Turn the oven down to 325 and roast for about 1 hour basting with the drippings for the first 30 minutes. Then switch to the apple juice and baste every 4 or 5 for the remaining cooking time.

From: Robin Ringo
Adapted by Patti Vincent