Green Olive and Herb–Stuffed Pork Loin Roast with Pan Juices

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 slices  ·  prep 25 min  ·  cook 45 min  ·  total 1 hr 10 min  ·  difficulty hard

A butterflied pork loin is spread with a green olive, parsley, and garlic paste, rolled, seared, and oven-roasted. The skillet is deglazed for quick pan juices to spoon over the sliced roast.

Per slice

285.4 g per slice

Ingredients

• 800 g pork loinPork, Loin, boneless, raw
• 120 g green olivesOlives, Green
• 15 g parsley
• 12 g garlicGarlic, Raw
• 35 ml olive oil
• 2 g lemon zestLemon peel, Raw
• 2 g black pepperSpices, Pepper, black
• 2 g paprikaSpices, Paprika
• 8 g saltSalt, Table
• 120 ml chicken brothSoup, Chicken broth, canned, prepared with equal volume water
• 20 g unsalted butterButter, Without salt
• 5 ml lemon juiceLemon juice, Raw

Method

1. Preheat the oven to 350°F. Set an oven-safe skillet or roasting pan on the stovetop for searing later.
2. Prepare the stuffing: Finely chop the green olives, parsley, and peeled garlic into a coarse paste. In a bowl, combine the paste with 20 ml olive oil, lemon zest, black pepper, paprika, and 5 g of the salt.
3. Butterfly the pork loin: With a sharp knife, slice lengthwise to open the loin like a book without cutting all the way through. Open and flatten to an even thickness.
4. Spread the olive-herb paste evenly over the pork, leaving a small border on all sides. Roll up tightly from a long side. Tie the roll in several places with kitchen twine. Rub the exterior with 5 ml olive oil and the remaining 3 g salt.
5. Heat the oven-safe skillet over medium-high heat. Add the remaining 10 ml olive oil and sear the rolled pork on all sides until golden, about 2 to 3 minutes per side.
6. Transfer the skillet to the oven and roast until the center reaches 145°F, about 35 to 45 minutes depending on thickness.
7. Move the roast to a cutting board and rest for 10 minutes. Meanwhile, place the skillet back over medium heat. Add chicken broth and lemon juice, scraping up browned bits; simmer until slightly reduced, 3 to 4 minutes. Off the heat, whisk in unsalted butter until the sauce looks glossy.
8. Slice the pork into thick slices and spoon the pan juices over to serve.

Tips

• If kitchen twine is unavailable, place the roast seam-side down on the pan to help it hold shape while roasting.
• Resting the roast before slicing keeps the juices in the meat and makes cleaner slices.
• Black olives can replace green olives for a deeper, brinier flavor.
• Use an instant-read thermometer and remove the roast when it reaches 145°F at the center.