1 boneless pork loin (4 lbs.)
1 1/2 c. water
1 c. cider vinegar
1 tbsp. crushed red pepper
2 cloves garlic
1 1/2 tsp. salt
Stuffed olives, sliced

Place pork in large ziploc bag. Mix other ingredients (except olives) and pour into bag. Refrigerate overnight, turning occasionally.

Place roast in roasting pan. Bake at 350 degrees for 2 hours, basting with marinade. Garnish roast with olives.