I don't make this often but when I do I love to cook it on the grill in the summertime when we have big BBQ's with family and friends. We are big time grillers in our family and we're always trying new things on the BBQ. This is a nice change from burgers and hot dogs too.
prep time30 Min
cook time1 Hr
drained pitted olives (2-6oz. cans) or 1 1/2 c. oil cured olives
garlic coursely chopped
for the pork
1 1/2-3 lb
pork loin roast
strips bacon or pancetta
12 inch length butchers strings
How To Make
Place olives, garlic, capers, mustard, oregano in food processor. Make smooth paste. Add pepper to taste and olive oil. Run processor again until blended.
For the Pork:
Trim off fat. Hold long knife parallel to cutting board, start at bottom of roast about 1/2 inch above cutting board.
Make lengthwise cut almost to other side. trim any fat that may be on the inside of roast.
Unfold top of roast. Continue cutting and unrolling roast in lengthwise fashion to obtain broad, flat rectangle of pork. It should be about 1/2 inch thick.
Spread pork with tapenade. Gently roll pork back into a roast.
Lay the four butcher strings on work surface each about 1 inch or so apart. Lay 3 strips of bacon or pancetta perpendicular about 1 to 2 inches apart.
Place roast on bacon parallel to bacon. Lay 4th strip of bacon on top of roast. Start tying ends of butchers strings around roast working towards center.
Season top of roast with salt and pepper. Go easy on the salt as olives and capers are salty. Place aluminum pan on center of grill where you would normally put charcoal. Place charcoal (outside of pan on both sides of pan). When coals are hot and ready place grid on grill. then place roast on grill over pan to collect drippings. Cover grill and cook for 1 hour.
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