Roast pork loin stuffed with tapenade
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Boneless Pork Loin - about 3 inch diameter by 12 inches long | ||
| 2 | Cloves of garlic | |
| 2 | ounces | Tin anchovy fillets in oil |
| 3 | cups | Pitted olives; (calamata, green or black, dry - cured, one type or mix) |
| 2 | tablespoons | Capers |
| Extra Virgin Olive Oil - about 3 Tbs. | ||
Directions
TAPENADE
Recipe courtesy of Jane O'Riordan Catering, Fiddletown, CA.
With a sharp knife make a hole down the center of the pork loin, working from both ends. Enlarge the hole to 1 inch diameter with the handle of a long wooden spoon. Stuff openings with tapenade using fingers and wooden spoon handle to pack towards center of roast. Place the pork loin, fat side up, in a roasting pan. Roast in a pre-heated 375F oven, 20 minutes per pound of meat; let rest
10 minutes before slicing. Serve with roast potatoes, sautéed sweet peppers, and additional tapenade on the side.
Tapenade: Mince the garlic with a steel blade in a food processor. Scrape down the sides and add the pitted olives, anchovies with oil, and the capers. Pulse until evenly minced. Add enough olive oil to make a smooth paste.
Note: This tapenade is wonderful on crackers or barbecued meats.
Posted to recipelu-digest by LSHW <shusky@...> on Mar 22, 1998