November 24th, 2016
From DuBreton Pork
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 inches) 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 inch) thick slices and serve.