"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Click Here to Login
Thread Tools Display Modes
Old 02-01-2005, 10:52 AM   #1
Executive Chef
Raine's Avatar
Join Date: Jun 2004
Location: NC
Posts: 3,549
Grilled Olive-Stuffed Pork Tenderloin

Grilled Olive-Stuffed Pork Tenderloin


2 pork tenderloins (¾ to 1 1/4 pounds each)
2/3 cup olives, preferably French picholine, or other mild-brined green olives
2 teaspoons chopped fresh thyme
Kosher salt
Freshly ground black pepper
1 tablespoon olive oil


Preheat oven to 450 F. Lay the tenderloins parallel to each other with the thin end of one next to the thick end of the other. With 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, then roughly chop the olives. Place a layer of olives over one of the tenderloins. Place the other tenderloin on top and tie the roast at 2-inch intervals with butcher's twine. Sprinkle the tenderloins all over with thyme, salt and pepper.

Heat a heavy, ovenproof skillet over medium-high heat and add the olive oil. Place the tenderloins in the pan and brown on all sides for about 3 to 5 minutes. Put the pan in the oven and roast. After 15 minutes, begin checking the internal temperature with an instant-read thermometer, checking every 5 minutes, until the pork registers 140 F to 145 F.

When done, remove the tenderloins from the skillet to a platter, cover loosely with foil, and set aside to rest for 10 minutes. Remove the twine from the roast, cut the tenderloins into 1-inch-thick slices, and serve.

Makes 4 servings with leftovers.


Raine is offline   Reply With Quote
Old 02-02-2005, 06:23 AM   #2
Head Chef
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,417
This looks interesting. I love pork tenderloin and olives. I can't get the French olives, but will try it with a different kind. Can I use green or black olives?
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
Pork Tenderloin with Rhubarb Chutney kansasgirl Cooking on the Grill 1 02-11-2005 12:49 AM
Fruited Pork Tenderloin Raine Pork 0 02-01-2005 11:29 AM
Tenderloin Stuffed with Spinach, dried Tomatoes, Goat Cheese abjcooking Beef, Pork, Lamb & Venison 0 12-17-2004 11:14 AM
Chili Rubbed Pork Tenderloin with a Balsamic-Syrah Reduction ironchef Pork 4 01-22-2004 09:04 AM
101 Burger Builders Filus59602 Beef, Pork, Lamb & Venison 1 11-02-2002 11:19 PM

All times are GMT -5. The time now is 05:12 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.