Italian Stuffed Pork Loin With Olive Relish Recipes

ITALIAN STUFFED PORK LOIN

Steps:

• Preheat oven to 450 degrees.
• Line a jelly roll pan with foil and spray with non-stick cooking spray. Set aside.
• Combine tomatoes, basil, nuts, garlic, cheese and oil in a food processor. Process until well blended and slightly chunky in texture. (Like a pesto).
• Blend tomato-basil mixture with ricotta cheese. Season with salt and pepper. Set aside.
• Rinse the tenderloin and pat dry. Slice the loin horizontally,nearly, but not all the way through. The roast should open like a book.
• Pound the meat with a mallet, to an even 1/2 inch thickness. Lay the meat on three to four lengths of twine.
• Spread a thick layer of filling over the meat, leaving a one inch border around the edges.
• Starting at the long edge, roll the meat, tucking the ragged edges into the roll. Secure with twine. Place on prepared jelly roll pan.
• Sprinkle roast lightly with garlic salt and italian seasoning.
• Bake until a meat thermometer reads 165 degrees.
• Let rest 5-10 minutes after baking, then slice, removing the twine as you go.

OLIVE-STUFFED PORK LOIN

Steps:

• Preheat oven to 400 degrees F.
• Season pork all over with salt and black pepper. Using a sharp knife, make several slits in pork, about 1-inch deep. Stuff olives into slits all over pork. Add 1 tablespoon olive oil to an oven-proof skillet over medium high heat. Sear pork on all sides and then remove from heat. In a small bowl, whisk together vinegar, 2 tablespoons oil, honey, Dijon mustard, and thyme. Pour mixture all over pork. Bake approximately 30 minutes, until an instant-read thermometer registers 150 to 160 degrees F. Let pork stand 10 minutes before slicing crosswise into 1-inch thick slices.