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Green Olive-Stuffed Pork Tenderloin
Servings
3
Preparation time
15 min.
Cooking time
25 min.
Ingredients
2 pork tenderloin, 350 to 675 g (3/4 to 1 1/2 lb.) each
160 ml (2/3 cup) green olives, preferably picholine or other mild-brined variety
10 ml (2 tsp.) fresh thyme, chopped
Kosher salt
Freshly ground black pepper
15 ml (1 tbsp.) olive oil
160 ml (2/3 cup) green olives, preferably picholine or other mild-brined variety
10 ml (2 tsp.) fresh thyme, chopped
Kosher salt
Freshly ground black pepper
15 ml (1 tbsp.) olive oil
- Preheat oven to 230°C (450°F). Lay tenderloin side by side with thin end of one next to thick end of other (in roughly the shape of a rectangle) and flatten slightly with your hand. Coarsely chop olives. Spread a layer of olives on top of one tenderloin, then place other tenderloin on top. Tie at 5 cm (2 in.) intervals with butcher’s twine to form a roast. Season generously with thyme, salt, and pepper.
- Heat a heavy ovenproof skillet over medium-high. Pour in olive oil and brown tenderloin on all sides for 3 to 5 minutes. Put pan in oven and roast. After 15 minutes, check internal temperature with a meat thermometer. Pork is cooked when its internal temperature reaches 60 to 65°C (140 to 145°F). If required, allow to cook longer, checking temperature every 5 minutes.
- When done, remove tenderloin to a serving platter and cover. Let stand for 10 minutes. Remove twine, cut tenderloin into 2.5 cm (1 in.) thick slices, and serve.
Source:
Bruce Aidells’s Complete Book of Pork
