Ingredients

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

Instructions

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 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.