Olive-Stuffed Pork Loin

By á-5173

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

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