Tapenade Pork Loin

Name: Tapenade Pork Loin
Cook time: 1 h
Total time: 1 h
Yield: Serves 6
Cuisine: United States
Ingredients: 4 strips bacon or pancetta (Italian bacon), optional; 1 pork loin roast (2½ to 3 pounds); Coarse salt and black pepper; Coarse salt and black pepper; 4 strips bacon or pancetta (Italian bacon), optional; 1 tablespoon Dijon-style mustard; 1 teaspoon dried oregano; Black pepper; 1 tablespoon extra-virgin olive oil; 2 cups drained, pitted black olives (two 6-ounce cans) or ½ cups pitted kalamata and/or oil-cured olives; 2 cups drained, pitted black olives (two 6-ounce cans) or ½ cups pitted kalamata and/or oil-cured olives; 2 cloves garlic, coarsely chopped; 2 tablespoons drained capers; 2 cups drained, pitted black olives (two 6-ounce cans) or ½ cups pitted kalamata and/or oil-cured olives

Preparation info

Serves
6

Difficulty
Medium
Ready in
1 hr

Appears in

How to Grill

By Steven Raichlen

Published 2001

About

Ingredients

For the Tapenade

2 cups drained, pitted black olives (two 6-ounce cans) or ½ cups

Americas
United States
Main course
Gluten-free

Method

Prepare the tapenade: Place the olives, garlic, capers, mustard, and oregano in a food processor and process to a smooth paste. Add pepper to taste and the oil and process until blended.
Roll-cut the pork roast, as shown in Preparing the Meat, Steps 1 through 4. Season the top of the meat with salt and pepper (go easy on