Recipe - Roast Pork Loin Stuffed With Tapenade

Boneless Pork Loin about 3
inch diameter by 12 inches
long

TAPENADE
2 Cloves of garlic
2 ounce Tin anchovy fillets in oil
3 cup Pitted olives; (calamata,
green or black, dry
cured, one type or mix)
2 tablespoon Capers
Extra Virgin Olive Oil
about 3 Tbs.

http://www.amadorfoothill.com/html/recipe4.htm

Recipe courtesy of Jane O'Riordan Catering, Fiddletown, CA.

With a sharp knife make a hole down the center of the pork loin, working
from both ends. Enlarge the hole to 1 inch diameter with the handle of a
long wooden spoon. Stuff openings with tapenade using fingers and wooden
spoon handle to pack towards center of roast. Place the pork loin, fat side
up, in a roasting pan. Roast in a preheated 375F oven, 20 minutes per
pound of meat; let rest
10 minutes before slicing. Serve with roast potatoes, sautéed sweet
peppers, and additional tapenade on the side.

Tapenade: Mince the garlic with a steel blade in a food processor. Scrape
down the sides and add the pitted olives, anchovies with oil, and the
capers. Pulse until evenly minced. Add enough olive oil to make a smooth
paste.

Note: This tapenade is wonderful on crackers or barbecued meats.

Posted to recipeludigest by LSHW shusky@erols.com on Mar 22, 1998