Of course, you can just roast a chunk of pork loin and spoon tapenade over it, but when you stuff the tapenadeinsidethe roast, it will look all swirled and magical when sliced. It’s not that hard to do, really—two strategic cuts, a smear, a row of knotted strings—more basic butchery than brain surgery.
Ingredients
Serves 6
Step 1
砧板上的腰和sh之一ort, cut ends facing you. With a sharp knife, make a lengthwise horizontal cut, about a third of the way up one of the long sides, like asymmetrically splitting open a hot dog bun. Don’t cut all the way through, but nearly—far enough so that you can open up the roast like a book. If you started on the right, the left side will now be twice as thick as the right. At the hinge where they meet, make another horizontal cut midway up the left (thicker) side, so that you can open the roast again, like a magazine gatefold. Sprinkle the pork all over with the salt and pepper and set it aside.
Step 2
Heat the oven to 425°F and make the stuffing by mixing all the remaining ingredients together (except the cooking oil). Spread the stuffing over the cut side of the pork loin, then roll it up and back into shape. Using cotton string, bind the roast with six little string belts.
Step 3
Heat a skillet to high, add the cooking oil, and then carefully lay in the pork roast. Brown the roast on all sides and then put the skillet in the oven. Roast until it is just cooked through, about 20 minutes, then remove it from the pan and let it rest on a platter in a warm place for 10 minutes. Remove the strings, slice, and serve.
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Reviews (8)
Back to TopSubtle flavours, salt rinsed out, nice , simple presentation. Perfect with low salt and at best medium rare!
Mark W.
North Vancouver, British Columbia
11/6/2022
Love this olive-herb mixture in combination with the pork. The pork did not cook evenly; I suggest reorienting the pan halfway through so both sides are done at the same time. So worth it.
nancyersk
Stamford, CT
5/5/2019
I rinsed the olives and capers to reduce the sodium. Then I threw all the stuffing ingredients into a food processor and pulsed it. The prep time was so minimal that I can make this midweek. It was delicious!! Better yet, the next day, I cut thin slices from the leftover roast, heated the slices a bit in the microwave, and made awesome sandwiches.
Anonymous
2/13/2019
Made it tonight with a pork shoulder - it was a hit. 230 C for 20 min and 30 mins for every pound, perfect. Make sure you salt and slit the skin for a good crackling.
lorraineboh
Singapore
11/17/2017
Easy and delicious. I didn't have enough olives so chopped up and threw in other savory things from a good salad bar - artichoke hearts, cornichon, a bit of feta, etc. Served with braised red cabbage to raves.
Anonymous
WashingtonWashingtonWasWWWDCWas
3/27/2017
Made this for Christmas Eve dinner party and it was a *huge* hit! Thanks for this amazing recipe
Anonymous
Chattanooga, TN
12/25/2016
We pound this to flatten and tenderize it, then, after it is tied, wrap it in prosciutto and eschew frying it on the stove. Wonderful on rice. We often make a mushroom gravy over it.
dmasterman
Quinault, WA
12/7/2016
I wasn't able to trim my pork loin quite the way the recipe directed, but even with just one cut, the tapenade was a delicious addition. It was a bit on the salty side, but I hadn't rinsed the capers. Next time I will just cut out some of the extra salting. A delicious meal!
mlodigiani
Montevideo, Uruguay
11/15/2016
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