Tapenade Stuffed Pork Loin

  • Total: 110 mins
  • Prep: 20 mins
  • Cook: 90 mins
  • Yield: Serves 6
Nutritional Guidelines (per serving)
477 Calories
32g Fat
12g Carbs
36g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 6
Amount per serving
Calories 477
% Daily Value*
Total Fat 32g 41%
Saturated Fat 8g 41%
Cholesterol 99mg 33%
Sodium 1070mg 47%
Total Carbohydrate 12g 4%
Dietary Fiber 3g 10%
Protein 36g
Calcium 126mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tapenade is a traditional Mediterranean olive mixture that has a lot of wonderful flavor. This pork roast is filled with a tapenade mixture containing black olives, kalamata olives, and capers, then grilled to perfection. A perfect dish for special occasions.


  • 1 2 to 3 lb/1 to 1.3 kg pork loin roast
  • 1 cup/240 mL black olives (drained and pitted)
  • 1 cup/240 mL kalamata olives (drained and pitted)
  • 2 tsp./30 mL capers (drained)
  • 2 tsp./30 mL olive oil
  • 2 tsp./120 mL Dijon mustard
  • 1-2 garlic cloves (chopped)
  • 1 tsp./5 mL oregano (dried)
  • 1 tsp./5 mL black pepper
  • For Herb Crust:
  • 1/4 cup/60 mL olive oil
  • 2 tsp./10 mL oregano (dried)
  • 2 tsp./10 mL onion powder
  • 1 1/2 tsp./7.5 mL sea salt
  • 1 tsp./5 mL marjoram
  • 1/2 tsp./2.5 mL black pepper

Steps to Make It

In a blender or food processor combine the olives, capers, mustard, garlic, oregano, and pepper. Blend until smooth. Butterfly or roll cut the pork loin. Spread tapenade mixture evenly over one side of the pork loin. Roll and tie securely with kitchen twine. Preheat grill and prepare for indirect grilling. Combine herb crust ingredients and spread all over surface of tied roast.  Place roast on grill and cook for about 1 to 1 1/2 hours, or until the meat reaches and internal temperature of 160-165 degrees F. Remove from grill and let rest for 5-7 minutes. Slice using a very sharp knife and serve.

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