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Olive-Stuffed Pork Loin


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


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. Let pork stand 10 minutes before slicing crosswise into 1-inch thick slices.

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