Filed Under: Dinner, Pork, pork recipe, tenderloin

Green Olive-Stuffed Pork Tenderloin

November 16th, 2016

duBreton Certified Humane and organic pork

The olive stuffing lends a tangy, salty flavour to the pork tenderloin.
Prep Time
15 minutes
Cook Time
25 minutes
  • 2 duBreton pork tenderloin
  • 2/3 c (160 mL) green olives, mild-brined variety such as Picholine
  • 2 tsp (10 mL) fresh thyme, chopped
  • Salt Freshly ground pepper
  • 1 tbsp (15 mL) olive oil
  • Butcher’s twine (to tie tenderloin together)
  1. Preheat oven to 450°F (230°C).

  2. Lay the two tenderloin side-by-side with thin end of one next to thick end of other to roughly form the shape of a rectangle and flatten the pork slightly with your hand.

  3. Coarsely chop olives and spread a layer of olives on top of one tenderloin. Place the other tenderloin on top and tie them together at intervals roughly 2 inched (5 cm) apart. intervals with butcher's twine to form a roast. Season generously with thyme, salt and pepper.

  4. Heat oil in a heavy, oven safe skillet over medium-high. Brown tenderloin on all sides for 3 to 5 minutes. Put pan in oven and cook for 15 minutes or until internal temperature reaches 140 to 145°F (60 to 65°C).

  5. 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 Certified Humane and organic pork

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