Olive-Stuffed Pork Loin
- 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
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.
Copyright 2006, Robin Miller, All Rights Reserved