| 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
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”