Best Olive And Medjool Date Stuffed Pork Loin Recipes

Olive-Stuffed Pork Loin image

Provided by Robin Miller : Food Network

Time 55m

Yield 4 servings, plus leftovers

Number Of Ingredients 8

2 pound pork loin
Salt and ground black pepper
1/2 cup pitted Greek olives (such as Kalamata)
3 tablespoons olive oil, divided
2 tablespoons sherry vinegar
2 tablespoons honey
2 teaspoons Dijon mustard
1 teaspoon dried thyme

Steps:

Preheat oven to 400 degrees F.
Season pork all over with salt and black pepper. Using a sharp knife, make several slits in pork, about 1-inch deep. Stuff olives into slits all over pork. Add 1 tablespoon olive oil to an oven-proof skillet over medium high heat. Sear pork on all sides and then remove from heat. In a small bowl, whisk together vinegar, 2 tablespoons oil, honey, Dijon mustard, and thyme. Pour mixture all over pork. Bake approximately 30 minutes, until an instant-read thermometer registers 150 to 160 degrees F. Let pork stand 10 minutes before slicing crosswise into 1-inch thick slices.

Rolled Pork Loin Roast Stuffed With Olives and Herbs image

Provided by Cal Peternell

Yield Serves 6

Number Of Ingredients 11

2-pound boneless pork loin roast
1/2 teaspoon salt
Freshly ground black pepper
2/3 cup olives, pitted and finely chopped (Niçoise, Picholine, Lucques, and/or Castelvetrano)
2 tablespoons capers (salt-packed and very well soaked to desalinate, or brined capers rinsed well)
1 garlic clove, pounded with a pinch of salt
1 teaspoon finely chopped rosemary or sage leaves
1 tablespoon chopped thyme leaves
2 tablespoons chopped parsley
1/4 cup good olive oil
1 tablespoon cooking oil, olive or vegetable

Steps:

Set the loin on a cutting board with one of the short, 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.
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.
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.