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Olive & Herb Stuffed Pork Loin

Olive & Herb Stuffed Pork Loin

Olives add a bold, briny dimension to braised and baked meats like pork. We dazzle this pork loin with two favorites: Castelvetrano and Calamata Olives. These combined with capers, fresh garlic and fragrant herbs make this one unforgettable dinner recipe.

INGREDIENTS

DIRECTIONS

  1. Slicing through 2/3 of the pork, cut the tenderloin lengthwise. Spread open. Using a meat tenderizer, tenderize the meat until ½-inch thick. Season with salt and pepper
  2. Preheat the oven to 425°F.
  3. In a food processor, combine the olives, capers, garlic, herbs and extra virgin olive oil. Pulse until olives are roughly chopped.
  4. Spread the olive stuffing over the cut-side of the pork loin. Roll it up and back into shape. Using kitchen twine, bind the roast with 6 strings.
  5. In an ovenproof skillet, add the extra light oil and the pork roast (carefully). Brown the roast on all sides over high heat. Place the skillet in the oven and bake until it is just cooked through, about 20 minutes.
  6. Remove from the oven. Transfer pork to a serving dish. Allow to rest in a warm place. Remove the strings, slice and serve.

Olive & Herb Stuffed Pork Loin

Olives add a bold, briny dimension to braised and baked meats like pork. We dazzle this pork loin with two favorites: Castelvetrano and Calamata Olives. These combined with capers, fresh garlic and fragrant herbs make this one unforgettable dinner recipe.