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DeAnna Lee




Olive Tapenade Stuffed Greek Pork Loin



You can take a little help from the grocery and still make a healthy meal for your family.  For instance, I found olive tapenade at Trader Joes.  It was the LAST container on the shelf, so I knew I had stumbled onto something yummy!  Then I found a pork loin, and it was on the cheap!  

Yaaaay!  

My brain started working overtime trying to figure out a way to work these two yummy ingredients together.  So I decided to butterfly the pork loin twice making it almost like a sheet of paper, then stuffing it with the olive tapenade.  I whipped together a Greek herb rub, and I coated the outside and let it sit for a few hours in the fridge while I ran some errands.  
This is so simple, and if you want you can make your own tapenade.  

This dish has a real "wow" factor!  My fiance couldn't tell me enough how much he loved this dish!  Wanna impress someone?  Whip up this yumma-fancy meal! 

Olive Tapenade Stuff Greek Pork Loin 

1 lb. pork loin 
1 - 2 cups of olive tapenade 

Greek seasoning 

1/2 tbsp. oregano
1/2 tbsp. thyme
1/2 tbsp. basil
1/2 tbsp. garlic powder
1/2 tbsp. onion powder
1 tsp. salt
1 tsp. pepper 

Butterfly the pork tenderlion by slicing in half, but not all the way through the meat.  Then slice through the ends that you just made and cut through until you almost reach the end of the meat.  Don't cut all the way through.  

Here is a tutorial if you are unclear about how to do this.  It's really easy, so don't be nervous!  





Now the pork loin should look like a flat sheet of paper.  Spoon the tapenade onto the meat.  Then roll the meat up like you would a burrito, making sure the mixture doesn't spill out.  

At this point, I realized I didn't have any kitchen twine.  BUT, I did have dental floss!  YES, YOU CAN USE DENTAL FLOSS to tie up the meat.  Just make sure it's not flavored!  

Tie up the pork loin in three different places.  

Because the tapenade has so much oil in it, it will be leaking out of the insde of the meat.  At this point, I just rolled the meat around in the oil.  Then, coat the outside of the meat with the Greek seasoning mixture.  

Put in the fridge and let sit for a few hours.  

Heat the grill on medium heat.  

Grill pork loin 16-20 minutes rotating a quarter turn every 2 minutes until the internal temperature is 150 degrees.  The pork will still be pink when it is done.  

I served this with saffron rice and roasted baby broccoli.  My fiance ate everything on his plate, and couldn't stop telling me how much he loved this meal!  It's a real crowd pleaser!  



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10/21/2013 11:39AM
Olive Tapenade Stuffed Greek Pork Loin
Please Enter Your Comments Below
10/21/2013 4:48PM
Entreprenuer
Looks good DeAnna! Next month when I head into town I'm a gettin' some of that there Tapenade stuff!
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