Filed Under: Dinner, dinner recipe, Holiday Dinner, holiday-cooking, Pork, pork dinner

Green Olive-Stuffed Pork Tenderloin

Slightly sweet, sour and salty, green olives add a depth of flavour to this crowd-pleasing Green Olive-Stuffed Pork Tenderloin.

November 24th, 2016

From DuBreton Pork

A simple but super tasty and impressive recipe for a family dinner or dinner party.
  • 2 (350 to 675 g (3/4 to 1 1/2 lb) each) Pork Tenderloin
  • 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
  1. Preheat oven to 230°C(450°F).

  2. 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.

  3. Spread a layer of olives on top of one tenderloin, then place other tenderloin on top. Tie at 5 cm (2 inches) intervals with butcher's twine to form a roast. Season generously with thyme, salt and pepper.

  4. 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.

  5. 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.

  6. When done, remove tenderloin to a serving platter and cover. Let stand for 10 minutes. Remove twine, cut tenderloin into 2.5 cm (1 inch) thick slices and serve.

Green Olive-Stuffed Pork Tenderloin
DuBreton Pork

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