Olive Stuffed Pork Loin

I saw Robin Miller make this forever ago and thought it looked so good. I LOVE olives - especially kalamatas. I finally got around to making this dish and it was so easy...I can't believe I waited so long to try it. I love the herbs and vinegar dressing combo on this and the olives just make it that much better. This is a keeper at our house.

Olive Stuffed Pork Loin

Robin Miller

2 pound pork loin
Salt and ground black pepper
1/2 cup pitted Greek olives (I used Kalamata)
3 tablespoons olive oil, divided
2 tablespoons sherry vinegar (I substituted red wine vinegar)
2 tablespoons honey
2 teaspoons Dijon mustard
1 teaspoon dried thyme

Preheat oven to 400 degrees F.
Season pork all over with salt and black pepper. Using a sharp knife, make several slits in pork, about 1-inch deep. Stuff olives into slits all over pork. Add 1 tablespoon olive oil to an oven-proof skillet over medium high heat. Sear pork on all sides and then remove from heat. In a small bowl, whisk together vinegar, 2 tablespoons oil, honey, Dijon mustard, and thyme. Pour mixture all over pork. Bake approximately 30 minutes, until an instant-read thermometer registers 150 to 160 degrees F. Let pork stand 10 minutes before slicing crosswise into 1-inch thick slices.

My notes: Sherry vinegar apparently is hard to find. Substitutions are red wine vinegar, balsamic vinegar, or rice vinegar