Serious Eats: Recipes

Green Olive–Stuffed Pork Tenderloin

Posted by Ed Levine, June 27, 2007

Pork tenderloin is beloved by chefs all over North America with good reason. It's extremely lean, very tasty, and easy to cook with. You can grill or roast it whole or sauté sliced medallions to make a quick and satisfying dinner any time of year. Be careful not to overcook it, as pork tenderloin has so little internal fat it needs to retain all the moisture it can during cooking. Here's a recipe for Green Olive-stuffed Pork Tenderloin from my friend Bruce Aidells's brilliant treatise on pork, Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat. Bruce says he was inspired to create this dish by a stuffed duck recipe his chef-restaurateur wife Nancy Oakes (Boulevard in San Francisco) learned from cookbook author Patricia Wells. So in this case success has many mothers and one father.

Green Olive-Stuffed Pork Tenderloin

Printed from http://www.seriouseats.com/recipes/2007/06/green-olivestuffed-pork-tender.html