INGREDIENTS: 3 cloves of garlic 150 gr. pitted green olives 1 carre 'boneless pork (1kg.) 4 onions 2 tbsp oil 1 bay leaf 1 sprig of thyme 10cl. dry white wine salt pepper.
PROCEDURE: Peel and crush 2 cloves of garlic. Coarsely chop the olives and set them aside. Place the loin of pork on a cutting board with the bone facing you. Put over the garlic and olives. Add salt and pepper lightly. Roll up the meat and tie. Peel and chop the onions and garlic advanced. Heat the oil over high heat in a pot.
PROCEDURE: Peel and crush 2 cloves of garlic. Coarsely chop the olives and set them aside. Place the loin of pork on a cutting board with the bone facing you. Put over the garlic and olives. Add salt and pepper lightly. Roll up the meat and tie. Peel and chop the onions and garlic advanced. Heat the oil over high heat in a pot.
