Olive-Stuffed Pork Loin

Olive-Stuffed Pork Loin

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 2-3

    pound boneless pork loin

  • ¾

    cup pitted kalamata olives

  • Salt, pepper

  • 2

    Tbs extra-virgin olive oil

  • 2

    Tbs sherry vinegar

  • 2

    Tbs honey

  • 2

    tsp Dijon mustard

  • 1

    tsp dried thyme


Preheat oven to 400 F. Make 1” deep slits all over loin and insert olives. Season with salt, pepper. Place on cookie sheet or roasting pan, not on a rack. Line with foil and spray with PAM. In small bowl, whisk together remaining ingredients. Pour over pork loin. Roast 45 minutes until 160 F internal temperature. Remove from oven and let sit for 10 minutes on cutting board, drape with foil to keep hot. Meanwhile pour pan juices/marinade into bowl or measuring cup and skim off fat and oil. Cut pork into slices and drizzle pan juices over slices


Facebook Conversations