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Green Olive-Stuffed Pork Tenderloin
This simple recipe takes the pork tenderloin to new heights. The tart and earthy flavors of the olives enhance the sweet and subtle flavor of the pork. Serve with Caprese Salad and Herbed Couscous and Vegetables. Recipe by Bruce Aidells, author of the "Complete Book of Pork"
- Preheat oven to 450 degrees F.
- Lay the two tenderloins parallel to each other with thin end of one opposite the thick end of the other. This is so that you end up with a roast that is evenly thick from end to end. Using your hand, lightly press on the tenderloins to flatten them a bit.
- Squeeze each olive between your thumb and forefinger to pop out the pit and then roughly chop them. Place a layer of olives over one of the tenderloins. Place the other tenderloin on top and tie the roast with butcher’s twine at 2-inch intervals.