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Stuffed pork loin roulade on plate with parsnip purée and green beans.

Olive Tapenade Stuffed Pork Loin AKA Pork Roulade (Keto/GF/DF)


Description

An amazingly easy way to roast up a classy, delicious dinner!  When it comes to a roulade filling, let your imagination run wild!


Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 450° F.
  2. 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.
  3. Sprinkle inside of loin with salt and pepper.
  4. Spread olive tapenade/chopped olives, leaving an half-inch border. Layer baby spinach leaves over olives.
  5. 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. 
  6. Drizzle with avocado oil and season the outside generously with salt and pepper.
  7. 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.
  8. Let the meat rest covered loosely with foil for 10-15 minutes before serving.
  9. Slice into inch-thick pieces, and serve.

Notes

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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