Olive-Stuffed Pork Loin
By á-5173
Rate this recipe
0/5
(0 Votes)
Ingredients
- 2-3 pound boneless pork loin
- 3/4 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
Details
Servings 8
Preparation
Step 1
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
You'll also love
- Ritamay's Asparagus & Artichoke... 0/5 (0 Votes)
- Pot Roast Over Noodles (crock pot) 0/5 (0 Votes)
- GREEN BEANS AU GRATIN 0/5 (0 Votes)
- Polynesian Pork With Pineapple Rice 0/5 (0 Votes)
- BEEF STROGANOFF (Jamie Oliver... 0/5 (0 Votes)
- Pork Loin Roast 0/5 (0 Votes)
- Sweet & Hot Pepper Glazed Pork... 0/5 (0 Votes)
- Chicken Thighs with Olives and... 0/5 (0 Votes)
Review this recipe