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Rolled pork loin roast stuffed with olives and herbs

Updated: Oct 11, 2022

Occasionally I step out of my comfort zone and cook a dish that teaches me some new techniques, in this case stuffed roasted meats. The challenge is to get the perfectly roasted meat without drying it out, and infusing the meat with flavor.

This simple recipe was absolutely delicious. The pork loin was tender and juicy. The flavor from the herbs had infused the meat. This recipe is a definite go to for parties.

As an alternative to pork loin, this recipe would be just as good with chicken breast.

This book tends to hide in my collection and whenever I see it I tend to find a wonderful recipe from it. Most recipes are simple to make but the dishes are spectacular.

For more recipes from this cookbook click here.

Ingredients:

2 lbs pork loin (or 6 chicken breasts)

Salt and pepper to taste


For the tapenade:

2/3 cup seedless green olives, Niçoise, Picholine, Castelvetrano or other, minced

2 tablespoons capers in brine, rinsed and minced

2 garlic cloves, minced

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

1 teaspoon fresh sage or 1/2 teaspoon dried sage

2 tablespoons parsley, minced

1/2 cup olive oil

1 teaspoon black pepper

Salt to taste. The capers and olives are salty so be careful.


Make the tapenade by mixing all the ingredients with the oil.


The pork loin will be in a roll. Cut in the middle of the roll about 3/4 way down. Turn the knife to the right and cut in a flat line to almost the end of the pork loin. Go back to the center and now cut the left piece (the thicker side) also in a flat line to almost the end. The pork loin should now look like an open book. If you are using chicken breast, cut the chicken breast horizontally, almost to the end and flip the chicken breast open like a book.


Spread the tapenade evenly over the meat. Roll up the stuffed meat to look like the original loin, and tie with string in at least 2-3 spots. Allow the meat to marinate for at least 2 hours in the fridge.


Heat an oven to 425° C.


Fry the meat in an oven safe pan in a touch of the oil that has dripped out from the tapenade till well browned on all sides, including the sides. Leaving the meat in the pan, put it in the oven for 20-25 minutes. If you have a meat thermometer, check that the inside of the loin cooks to 145°C for the perfect juicy loin. If you cook it longer, the meat dried out and gets tough. Remove and allow to sit for 7-10 minutes.


Slice into thin slices, drizzle some of the drippings on the meat and serve with some polenta or mashed potatoes on the side.

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