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Olive-Stuffed Pork Loin

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  • Level: Easy
  • Total: 55 min
  • Prep: 15 min
  • Inactive: 10 min
  • Cook: 30 min
  • Yield: 4 servings, plus leftovers
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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


  1. Preheat oven to 400 degrees F.
  2. 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.
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