Lesley's Recipe Archive Categories

Breads | Canning | Desserts | Gluten Free | Main Dishes | Pasta | Sausage Making   

Seafood | Side Dishes | Slow Cooker | Snacks | Soup | Vegetables


Pork Loin with Tapenade
2-cups drained pitted black olives (two 6-ounce cans)
 or 1 1/2-cups pitted Kalamata and/or oil-cured olives
2-cloves garlic, coarsely chopped
2-tbsps drained capers
1-tbsp Dijon style mustard
1-tsp dried oregano
black pepper
1-tbsp extra virgin olive oil

1-pork loin roast (2 1/2-3-lbs)
black pepper
4-strips bacon

Place the olives, garlic, capers, mustard, and oregano in a food processor and process to a smooth paste
Add pepper to taste, and the oil; process until blended

With the roast on a cutting board, use a long sharp slender knife parallel to the cutting board, start cutting the roast at the bottom, about 1/2-inch above the cutting board
Make a lengthwise cut into roast, cutting almost to the other side
Unfold the top of the roast
Continue cutting and unrolling the roast in a lengthwise fashion, knife parallel to and about 1/2-inch above the cutting board to obtain a broad, flat rectangle of pork that's about 1/2-inch thick
Spread the tapenade on the meat and roll it back into the roast
Cut four 12-inch lengths of butchers string
Lay the string on work surface each about 1 inch apart
Place 3 strips of bacon on the string crosswise
Place the roast on the bacon, parallel to the strips
Lay a fourth strip of bacon on the top of the roast
Loop the ends of the string over the roast and tie
Season roast on the outside with pepper
Preheat the grill to medium
Grill with indirect heat and cover the grill
Cook until internal temperature is at least 160F, about one hour
Remove from grill and let rest five minutes before cutting