| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| Boneless Pork Loin – about 3 inch diameter by 12 inches long | ||
| 2 | Cloves of garlic | |
| 2 | oz | Tin anchovy fillets in oil |
| 3 | c | Pitted olives; (calamata, green or black, dry – cured, one type or mix) |
| 2 | tb | Capers |
| Extra Virgin Olive Oil – about 3 Tbs. |
INSTRUCTIONS
TAPENADE http://www.amadorfoothill.com/html/recipe4.htm Recipe courtesy of Jane O'Riordan Catering, Fiddletown, CA. With a sharp knife make a hole down the center of the pork loin, working from both ends. Enlarge the hole to 1 inch diameter with the handle of a long wooden spoon. Stuff openings with tapenade using fingers and wooden spoon handle to pack towards center of roast. Place the pork loin, fat side up, in a roasting pan. Roast in a pre-heated 375F oven, 20 minutes per pound of meat; let rest 10 minutes before slicing. Serve with roast potatoes, sautéed sweet peppers, and additional tapenade on the side. Tapenade: Mince the garlic with a steel blade in a food processor. Scrape down the sides and add the pitted olives, anchovies with oil, and the capers. Pulse until evenly minced. Add enough olive oil to make a smooth paste. Note: This tapenade is wonderful on crackers or barbecued meats. Posted to recipelu-digest by LSHW <shusky@erols.com> on Mar 22, 1998
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