This delicious tapenade stuffed pork loin is wonderfully elegant and perfect for special occasions like the holidays, anniversaries, or spring festivities.

This grilled tapenade stuffed pork loin is easily one of the most delicious recipes we’ve developed. The best part is that the filling is made from scratch, which allows you to customize the flavor to your liking. However, if you’re short on time, reach for a store-bought tapenade. You’ll need 1 large jar, OR 2 small jars for this recipe.

What is tapenade?

Tapenade is a Mediterranean spread that’s made with ground olives, capers, and various herbs and spices. Olive oil is added to create the perfect consistency. This spread has a distinct tart and salty flavor.

Pork Loin

We are using a pork loin for this recipe. This cut should not be confused with pork tenderloin. Pork loin has a mild flavor, and when cooked properly, it is just as delicious as tenderloin. Pork loin is sold with or without the fat cap. If the fat cap is intact, like this Korbuta Pork Loin, consider scoring it before applying the herb crust. To do so, trim the thickness of the fat in half, then score (or crosshatch) the remaining fat.

Ingredients

• Pork loin roast, 2 1/2 pounds
• Black olives (pitted)
• Kalamata olives (pitted)
• Non-pareil capers
• Extra virgin olive oil
• Dijon mustard
• Garlic
• Dried oregano
• Salt and black pepper
• Onion powder
• Dried marjoram
• Allspice
• Kitchen twine

How to make tapenade stuffed pork loin

• Prepare your grill: Set up a 300 degree F, two-zone fire for indirect cooking.
• Make the olive tapenade: Drain the olives and capers of brine. Blend the them with mustard, garlic, oregano, and black pepper in a food processor into a smooth paste. Set aside.
• Butterfly cut the pork loin and lay it flat on a large cutting board. 
• Stuff and tie the roast: Spread the tapenade mixture evenly over one side of the pork loin, then roll and tie it securely with butcher’s twine.
• Season the pork loin: Combine the herb crust ingredients in a small bowl, then apply it to the surface of the tied roast. 
• Grill it: 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.
• Let it rest: Remove the tapenade pork loin from the grill and let it rest for 10 minutes. 
• Finishing touches: Remove the kitchen twine with a sharp knife, then slice the pork loin into 3/4-inch pieces, and serve.

Suggested Side Dishes

• Twice Baked Potato Casserole
• Smoked Butternut Squash
• Smoked Hasselback Potatoes
• Pellet Grill Funeral Potatoes

Print

Tapenade Stuffed Pork Loin

Tapenade stuffed pork loin is the perfect dish for holiday celebrations and special occasions. Prepare the tapenade from scratch and savor the delicious flavor!

Course Main Course

Cuisine Mediterranean

Keyword pork loin

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 8 Servings

Calories 131kcal

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

Herb crust:

• 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

• Set up your grill for a 300 degree F, indirect cook.
• Drain olives and capers. Remove olive pits if applicable.
• In a food processor, blend together the olives, capers, mustard, garlic, oregano, and black pepper, until smooth. Set aside.
• 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.
• Combine the herb crust ingredients and apply all over the surface of the tied roast.
• 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.
• Remove from grill, and rest the roast for 10 minutes.
• Remove the twine with a sharp knife, then carve the roast into 3/4 inch slices. Serve immediately with your favorite sides.

Notes

 

 

Nutrition

Calories: 131kcal | Carbohydrates: 3g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 0.1mg | Sodium: 960mg | Potassium: 39mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 150IU | Vitamin C: 0.5mg | Calcium: 35mg | Iron: 1mg

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