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Name: Roast Pork Loin Stuffed with Tapenade
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 Cloves garlic; Extra Virgin Olive Oil; 2 tb Capers; 3 c olives (calamata), Pitted; 1 2-oz tin anchovy fillets in oil; Boneless Pork Loin about 3-pound

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INGREDIENTS

2 Cloves garlic
Extra Virgin Olive Oil
2 tb Capers
TAPENADE
3 c olives ; (calamata), Pitted
1 2-oz tin anchovy fillets in oil
Boneless Pork Loin ; about 3-pound

Servings

INSTRUCTIONS

http://www.amadorfoothill.com/html/recipe4.htm Recipe courtesy of Jane ORiordan 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 pre-heated 375F oven, 20 minutes per pound of meat; let rest 10 minutes before slicing. Serve with roast potatoes, sauteed 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 recipelu-digest by LSHW on Mar 22, 1998

NOTES

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Roast Pork Loin Stuffed with Tapenade

2 Cloves garlic
 Extra Virgin Olive Oil
2 tb Capers
 TAPENADE
3 c olives (calamata), Pitted
1 2-oz tin anchovy fillets in oil
 Boneless Pork Loin about 3-pound

http://www.amadorfoothill.com/html/recipe4.htm    Recipe courtesy of Jane ORiordan 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 pre-heated 375F oven, 20 minutes per  pound of meat; let rest       10    minutes before slicing. Serve with roast potatoes, sauteed 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 recipelu-digest by LSHW <shusky@erols.com> on Mar 22, 1998

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Nutrition

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Serving Size: 1 Serving (483g)
Recipe Makes: 1

Calories: 596
Calories from Fat: 439 (74%)

Amt Per Serving		% DV

	Total Fat 48.7g	65 %
	Saturated Fat 7g	35 %
	Monounsaturated Fat 34g
	Polyunsanturated Fat 5.2g
Cholesterol 48.2mg		15 %
Sodium 6106.5mg		211 %
Potassium 371.6mg		10 %
Total Carbohydrate 28.1g		8 %
	Dietary Fiber 13.6g	54 %
	Sugars, other 14.5g
Protein 20.6g		29 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 596

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