Rolled Pork Loin Roast Stuffed With Olives And Herbs
Serves: 4
Alessia Franecki
1 January 1970
Based on User reviews:
62
Spice
50
Sweetness
53
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
910 g
Boneless Pork Loin Roast1 tsp
Salt1 tbsp
Thyme Leaves (chopped)2 tbsps
Parsley (chopped)1 cup
Olive Oil (good)Directions:
1
Set the loin on a cutting board with one of the short, cut ends facing you
2
With a sharp knife, make a lengthwise horizontal cut, about a third of the way up one of the long sides, like asymmetrically splitting open a hot dog bun
3
Don’t cut all the way through, but nearly—far enough so that you can open up the roast like a book
4
If you started on the right, the left side will now be twice as thick as the right
5
At the hinge where they meet, make another horizontal cut midway up the left (thicker) side, so that you can open the roast again, like a magazine gatefold
6
Sprinkle the pork all over with the salt and pepper and set it aside
7
Heat the oven to 425°F and make the stuffing by mixing all the remaining ingredients together (except the cooking oil)
8
Spread the stuffing over the cut side of the pork loin, then roll it up and back into shape
9
Using cotton string, bind the roast with six little string belts
10
Heat a skillet to high, add the cooking oil, and then carefully lay in the pork roast
11
Brown the roast on all sides and then put the skillet in the oven
12
Roast until it is just cooked through, about 20 minutes, then remove it from the pan and let it rest on a platter in a warm place for 10 minutes
13
Remove the strings, slice, and serve
14
Set the loin on a cutting board with one of the short, cut ends facing you
15
With a sharp knife, make a lengthwise horizontal cut, about a third of the way up one of the long sides, like asymmetrically splitting open a hot dog bun
16
Don’t cut all the way through, but nearly—far enough so that you can open up the roast like a book
17
If you started on the right, the left side will now be twice as thick as the right
18
At the hinge where they meet, make another horizontal cut midway up the left (thicker) side, so that you can open the roast again, like a magazine gatefold
19
Sprinkle the pork all over with the salt and pepper and set it aside
20
Heat the oven to 425°F and make the stuffing by mixing all the remaining ingredients together (except the cooking oil)
21
Spread the stuffing over the cut side of the pork loin, then roll it up and back into shape
22
Using cotton string, bind the roast with six little string belts
23
Heat a skillet to high, add the cooking oil, and then carefully lay in the pork roast
24
Brown the roast on all sides and then put the skillet in the oven
25
Roast until it is just cooked through, about 20 minutes, then remove it from the pan and let it rest on a platter in a warm place for 10 minutes
26
Remove the strings, slice, and serve