Green Olive-Stuffed Pork Tenderloin

Ingredients

• 2 pork tenderloins
• 2/3 cup olives, preferably French picholine, or other mild-brined green olives
• 2 teaspoons chopped fresh thyme
• Kosher salt
• Freshly ground black pepper
• 1 tablespoon olive oil

Directions

1. Preheat the oven to 450 degrees F
2. Lay the tenderloins parallel to each other with the thin end of one next to the thick end of the other (so that you end up with a roast that is even thick from end to end).
3. Sprinkle the tenderloins all over with the thyme, salt, and pepper.
4. Heat a heavy oven-proof skillet over medium-high heat and add the olive oil.
5. Place the tenderloins in the pan and brown on all sides for about 3 to 5 minutes.
6. Put the pan into the oven and roast.
7. After 15 minutes, begin checking the internal temperature with an instant-read thermometer, checking every five minutes, until the pork registers 140 degrees to 145 degrees F. When done, remove the tenderloins from the skillet to a platter, cover loosely with foil, and set aside to rest for 10 minutes.
8. Remove the twine from the roast, cut the tenderloins into 1-inch-thick slices, and serve.