- 2-3 lb pork loin (or tenderloin)
- Olive tapenade (from scratch or store-bought), or mixed, chopped olives
- Baby spinach, or any small salad green such as arugula or mesclun
- avocado or high-heat oil for outside of roast
- Salt and black pepper
- butcher’s twine
- Preheat oven to 450° F.
- On a clean surface with a sharp knife, slice pork loin open horizontally to achieve one large, flat piece of meat. Sprinkle with a few drops of water, cover with plastic wrap and pound to ¼-inch thickness with a mallet or bottom of a heavy pan.
- Sprinkle inside of loin with salt and pepper.
- Spread olive tapenade/chopped olives, leaving an half-inch border. Layer baby spinach leaves over olives.
- Roll loin tightly and secure with twine, tucking in the ends of the loin to prevent filling from spilling out. If using a tenderloin, roll from one of the long ends.
- Drizzle with avocado oil and season the outside generously with salt and pepper.
- Roast at 450° F until the meat is a nice golden brown color, then reduce heat to 325° F and cook until pork reaches an internal temperature of 160-163° F.
- Let the meat rest covered loosely with foil for 10-15 minutes before serving.
- Slice into inch-thick pieces, and serve.
Always cook pork, chicken and any ground meat to an internal temperature of 165° F. I take large pork roasts and whole chickens out of the oven at around 160° F. The built-up heat within the meat will continue to raise its overall temperature for a few minutes after it's removed from the oven. This is known as "carry-over cooking". Always check your meat after it's rested to ensure it reached a safe temperature.
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