Tapenade Stuffed Pork Loin

🧂 Ingredients

• 1 2 1/2 pound pork loin roast
• 1 cup black olives

  pitted
• 1 cup kalamata olives

  pitted
• 2 Tbsp non-pareil capers
• 1 Tbsp olive oil
• 2 teaspoons Dijon mustard
• 2 small garlic cloves

  roughly chopped
• 1/2 teaspoon dried oregano
• 1 tsp black pepper
• 1/4 cup olive oil
• 2 teaspoons dried oregano
• 2 tsp onion powder
• 1 1/4 teaspoons sea salt
• 1 tsp dried marjoram
• 1/2 tsp black pepper
• 1/4 teaspoon allspice

Instructions

• 1 Set up your grill for a 300 degree F, indirect cook.
• 2 Drain olives and capers. Remove olive pits if applicable.
• 3 In a food processor, blend together the olives, capers, mustard, garlic,
  oregano, and black pepper, until smooth. Set aside.
• 4 Butterfly cut the pork loin and lay flat onto a large cutting board.
  
  Spread the tapenade mixture evenly over one side of the pork loin, then roll and
  tie it securely with butcher's twine.
• 5 Combine the herb crust ingredients and apply all over the surface of the tied
  roast.
• 6 Place roast on the indirect side of the grill and cook until the meat reaches an
  internal temperature of 155 degrees F. Move it over to the hot part and sear it
  on all sides, until it has a nice golden brown color.
• 7 Remove from grill, and rest the roast for 10 minutes.
• 8 Remove the twine with a sharp knife, then carve the roast into 3/4 inch slices.
  Serve immediately with your favorite sides.

Nutrition Info