1 2 to 3 pound pork loin roast
2 cups drained, pitted black olives
2 tablespoons capers, drained
1 tablespoon olive oil
1 tablespoon Dijon mustard
2 cloves garlic
1 teaspoon dried oregano
1 teaspoon black pepper
salt and pepper to taste

In a blender or food processor combine the olives, capers, mustard, garlic, oregano, and pepper. Blend until smooth. Butterfly or roll cut the pork loin. Season with salt and pepper. Spread tapenade mixture evenly over one side of the pork loin. Roll and tie securely with kitchen twine. Preheat grill and prepare for indirect grilling. Place roast on grill and cook for about 1 hour or until the meat reaches and internal temperature of 160 degrees. Remove from grill and let rest for 5 minutes. Slice using a very sharp knife and serve.