Olive-Stuffed Pork Loin
- Level: Easy
- Yield: 4 servings, plus leftovers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 595
- Total Fat
- 41
- Saturated Fat
- 12
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 9
- Protein
- 45
- Cholesterol
- 143
- Sodium
- 640
- Total: 55 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 30 min
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
Directions
- 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.