Green Olive-Stuffed Pork Tenderloin Recipe
2 pork tenderloins
2/3 cup olives, preferably French picholine, or other mild-brined green olives
2 teaspoons chopped fresh thyme
Freshly ground black pepper
1 tablespoon olive oil
Preheat the oven to 450 degrees F Lay the tenderloins parallel to each other with the thin end of one next to the thick end of the other . Sprinkle the tenderloins all over with the thyme, salt, and pepper. Heat a heavy oven-proof skillet over medium-high heat and add the olive oil. Place the tenderloins in the pan and brown on all sides for about 3 to 5 minutes. Put the pan into the oven and roast. 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. Remove the twine from the roast, cut the tenderloins into 1-inch-thick slices, and serve.