Olive-Stuffed Pork Loin (Robin Miller) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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:
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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