Tapenade Rolled Pork Loin (AKA: Pig and Olive), with photos

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Piman
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Tapenade Rolled Pork Loin (AKA: Pig and Olive), with photos

Post by Piman » Sun Jul 27, 2008 11:52 am

This recipe is really simple. The hardest part is probably cutting the loin so that it will lie flat. Fortunately my butcher did it for me. The roast was about 5 pounds.

The tapenade can be made from scatch or purchased. Some of the commercial ones may be a bit too chunky so put them into a food processor to smooth them out. Try to spread an even thickness of tapenade on the flat roast. Roll the roast back up starting with the innermost edge of the roast.

On a separate cutting board have three strips of bacon on top of four 12 inch lengths of butcher's string. Place the rolled up roast on these, and then cover the top and upper sides with more bacon. Tie the roast up snuggly but not too tight. I also put some back on both ends and usd one length of string to secure it.

I was able to keep my charcoal grill around 350 degrees for the whole cooking time. I cooked the roast indirectly and had to add some more charcoal at the one hour mark. The roast was on the grill for an hour and forty minutes and was just barely done. A few more minutes would not have hurt and the roast probably would have developed better colour around the outside. Nonetheless is was tender and soooooo good!

Any how here are the pics.


[img]http://pub20.bravenet.com/photocenter/a ... 858147[img]

[img]http://pub20.bravenet.com/photocenter/a ... 858147[img]

[img]http://pub20.bravenet.com/photocenter/a ... 858147[img]

[img]http://pub20.bravenet.com/photocenter/a ... 858147[img]

Cheers,
Piman
Beer - it's what's for dinner!

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Piman
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sorry wrong links, here are the good ones for the pics.

Post by Piman » Sun Jul 27, 2008 12:01 pm

Image

Image

Image

Image

Cheers!
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Piman
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Finally the photos

Post by Piman » Sun Jul 27, 2008 8:04 pm

Okay I think I have this photo thing sorted out. One last try:

Image

Image

Image

Image
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Post by Diva Q » Mon Jul 28, 2008 12:38 pm

That looks wonderful!!!

Fine looking meal for sure.
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Piman
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Here's the Recipe

Post by Piman » Sun Sep 14, 2008 12:04 pm

TAPENADE

-2 cans (398 ml each) drained, pitted, black olives (pre sliced work the best)
-2 cloves of garlic, coarsely chopped
-2-4 tablespoons drained capers
-1-2 Dijon mustard
-1 teaspoon dried oregano
-Black pepper to taste
-Olive oil

1. Place olives, garlic, capers, mustard, pepper, and oregano into a food processor and process until it is smooth. Add olive oil as necessary to ensure that the ingredients are well blended and have a uniformly smooth texture.

2. Unroll the pork loin. (A good butcher can easily roll-cut the pork loin for you; there should be no extra charge.) Spread the tapenade evenly over the unrolled pork loin. Gently roll the roast back up starting with the end that was unrolled last. Cut five lengths of cotton string or butchers twine long enough to manipulate above the roast. Place four of the strings on a separate cutting board, and then put about 3 slices of bacon lengthways across the string. Put the roast on the string and add bacon slices to the sides and top. Tie the string firmly but not hard enough to squeeze out the stuffing. Add bacon slices to either end and tie with the fifth string.

3. Set up the grill for indirect grilling with a drip pan underneath to catch the fat.

4. Place the roast on the grill, cover and cook until done. Depending on the size of the roast this should take about an hour. A thermometer should read 160 degrees f.

5. Transfer the roast to a cutting board and let rest for 5 minutes. Using a sharp knife cut the roast crosswise into half inch to one inch thick slices.

ENJOY!
Piman
Beer - it's what's for dinner!

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