Mediterranean Stuffed Pork Loin


  • 2 3/4 pounds boneless pork loin roast, butterflied and pounded to 1-inch thick
  • 1 1/2 cups California Black Ripe Olives, sliced
  • 4 ounces Feta cheese, sliced into 1/4-inch thick pieces
  • 1 cup canned artichoke hearts, drained and quartered (4 oz.)
  • 2/3 cup oil packed sundried tomatoes, chopped (4 oz.)
  • 2 tablespoons minced garlic
  • 1 1/2 tablespoons chopped rosemary
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon coarsely ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 1/2 cups low sodium chicken broth
  • 2 tablespoons unsalted butter


Place pork loin on a clean surface, cut side facing up. Mound 1 cup of California Ripe Olives, feta cheese, artichoke hearts, and sundried tomatoes in a line down the center of the loin. Roll pork loin around the fillings to enclose and tie with butcher string at 1-inch intervals to secure shut. Season the outside of pork loin roast with garlic, 1 tablespoon of rosemary, salt and pepper and set aside. Heat oil in a large roasting pan on the stovetop over medium-high heat. Place pork loin in pan and brown on all sides for 2-3 minutes. Transfer roasting pan from stovetop to a 400•F oven and roast loin for 20 minutes. Flip over and cook for an additional 20 minutes or until internal temperature reads 150•F on a meat thermometer. Remove roasted pork loin from oven, transfer to a clean cutting board and allow to rest for 5 minutes. Return roasting pan to stovetop and stir in balsamic vinegar, chicken broth and remaining rosemary. Simmer over medium heat for 2-3 minutes. Remove from heat and whisk in butter and remaining California Ripe Olives. Slice pork loin into 1/2-inch thick pieces, remove butcher string and drizzle with sauce just before serving.