Sunday, April 10, 2011

Olive and Jalepeno Stuffed Pork Loin

This one is truly a winner!
1-1.5 lb pork loin (a small loin roast from Costco or Wal-mart works great)
1/3 cup black olives
1/2 cup of sliced jalapeno chile peppers
Handful of parsley
8-10 slices of bacon
Preheat the oven to 400. Place olives and jalapenos in a food processor or blender (or you can finely chop) and chop until the pieces are finely grated, but not still a little chunky.
Slice the pork lengthwise about 3/4 of the way so you can open it up like a book. Spread the olive/jalapeno/parsley mixture onto one half of the pork opened like a book. Then fold over the top piece. Wrap bacon around the pork tightly and evenly and place in a roasting pan or casserole dish. Bake for 30-40 minutes on 400.
*If you buy a thinner roast reduce time to 20-30 minutes)
Turn the oven up to broil- choose a low broil not the high. Broil for 5-10 minutes until bacon is crisp.

To serve: cut the pork into thick slices.
We added spaghetti squash and chicken flavored rice as a side.

*If you have a sensitive palate and jalapenos scare you, trade the 1/3 olives and 1/2 jalapenos to 1/2 olives and 1/3 jalapenos. It will tone down the little kick but still add flavor

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