Olive (and garlic) Stuffed Pork Loin

By Jan_C

The original recipe does not include the garlic.

Ingredients

• 2 pound pork loin
• Salt and ground black pepper
• 1/2 cup pitted Greek olives (such as Kalamata)
• 3-4 cloves of garlic
• 3 tablespoons olive oil, divided
• 2 tablespoons sherry vinegar
• 2 tablespoons honey
• 2 teaspoons Dijon mustard
• 1 teaspoon dried thyme

Details

Servings 4
Preparation time 15mins
Cooking time 45mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat oven to 400 degrees F.

Season pork all over with salt and black pepper. Using a sharp knife, make several slits in pork, about 1-inch deep. Stuff olives and garlic into slits all over pork. Add 1 tablespoon olive oil to an oven-proof skillet over medium high heat. Sear pork on all sides and then remove from heat. In a small bowl, whisk together vinegar, 2 tablespoons oil, honey, Dijon mustard, and thyme. Pour mixture all over pork. Bake approximately 30 minutes, until an instant-read thermometer registers 150 to 160 degrees F. Let pork stand 10 minutes before slicing crosswise into 1-inch thick slices.