Smoked Olive & Herb Stuffed Pork Tenderloin

Time to switch gears and get some heartier, more savoury recipes cooking! I am excited about this recipe because it is easy and doesn't require a lot of crazy ingredients to end up with such immense rich flavours. The rich smokiness of the olives and the freshness of the herbs balances perfectly with the brininess of the capers. I have suggested a quick pan sauce to complete the recipe.

Enjoy!

Preheat oven to 425 degrees

Ingredients

• 2-pounds boneless pork loin roast
• 3/4 cup Fume-eh Smoked Pitted Castelvetranos
• 3/4 cup Fume-eh Smoked Sundried Kalamatas, remove pits
• 1/2 cup Capers
• 2 cloves garlic
• 1 tbsp fresh chopped rosemary 
• 1 tbsp fresh chopped sage 
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh chopped parsley 
• 1/4 cup Extra Virgin Olive Oil
• ½ teaspoon salt
• Freshly ground black pepper

For the pan sauce:

• 1/2 cup dry red wine
• 1/2 cup beef stock
• 1/cup cold diced butter (optional)
• salt and pepper to taste

Directions

1. Slicing through 2/3 of the pork, cut the tenderloin lengthwise. Spread open. Using a meat tenderizer, pound until the meat is an even ½-inch thick. 
2. Season with salt and pepper
3. In a food processor, combine the olives, capers, garlic, herbs and extra virgin olive oil. Pulse until olives are roughly chopped.
4. Spread the olive stuffing over the cut-side of the pork loin. Roll it up and back into shape. Tie the roast with kitchen twine.
5. In an ovenproof skillet over medium/high heat, add a tbsp of olive oil and sear the pork roast on all sides. Place the skillet in the oven and bake until it is just cooked through, about 20 minutes or until it reaches an internal temperature of 145 degrees for medium well.
6. Remove from the oven and transfer pork to a cutting board, allowing it rest for 10 minutes before cutting for serving. This will allow all of the juices to redistribute.
7. Meanwhile you can make a simple pan sauce from the drippings in the pan by placing the skillet back on the stovetop, over medium heat (keeping in mind it is already hot so be careful) add your red wine (if using) and cook until reduced by half scraping off any yummy bits stuck to the pan and then add in your beef stock and reduce. Remove from the heat and one piece at a time whisk in the cold butter. Taste and season accordingly.
8.  Remove the strings from the pork slice and serve with a spoonful of your pan sauce. Sprinkle some extra chopped herbs if you like for some colour.