Rolled Pork Loin Roast Stuffed With Olives and Herbs from A Recipe For Cooking by Cal Peternell
Today we’re thrilled to share a new cookbook from Cal Peternell, chef at acclaimed restaurant Chez Panisse and author of the Twelve Recipes, a New York Times bestseller and IACP Award-winner. Twelve Recipes provided the basic techniques and recipes for essential home cooking. Now, A Recipe for Cooking takes home cooks to the next level. Cal Peternell gives you everything you need to cook for big get-togethers, holiday feasts, family occasions, and a special dinner for two. He organizes the recipes by season to help cooks plan their meals from first bite to last—how a meal should start, what should be the main attraction, what should be served alongside, and how to choose the perfect finish.
Illustrated with lovely color photos and drawings, A Recipes for Cooking offers a range of delicious, easy-to-master fare from recipes such as Savory Tart with Onions, Olive to Citrus Salad with Ginger, Cilantro, and Saffron-toasted Pistachios. Each of Cal’s recipes utilizes the freshest, most delicious ingredients of each season.
To give you a taste of the book, today we are featuring the Rolled Pork Loin Roast Stuffed With Olives and Herbs from the cookbook. This hearty recipe is perfect for dinner parties to impress your guests and is full of beautiful flavors with the addition of olives and fresh herbs.
Pre-order a copy today from your favorite retailer before it goes on sale October 25.
Rolled Pork Loin Roast Stuffed With Olives and Herbs
Of course, you can just roast a chunk of pork loin and spoon tapenade over it, but when you stuff the tapenade inside the roast, it will look all swirled and magical when sliced. It’s not that hard to do, really—two strategic cuts, a smear, a row of knotted strings—more basic butchery than brain surgery.
Makes 6 servings
- 2-pound boneless pork loin roast
- ½ teaspoon salt
- Freshly ground black pepper
- ²/³ cup olives, pitted and finely chopped (Niçoise, Picholine, Lucques, and/or Castelvetrano)
- 2 tablespoons capers (salt-packed and very well soaked to desalinate, or brined capers rinsed well)
- 1 garlic clove, pounded with a pinch of salt
- 1 teaspoon finely chopped rosemary or sage leaves
- 1 tablespoon chopped thyme leaves
- 2 tablespoons chopped parsley
- ¼ cup good olive oil
- 1 tablespoon cooking oil, olive or vegetable
Set the loin on a cutting board with one of the short, cut ends facing you. With a sharp knife, make a lengthwise horizontal cut, about a third of the way up one of the long sides, like asymmetrically splitting open a hot dog bun. Don’t cut all the way through, but nearly—far enough so that you can open up the roast like a book. If you started on the right, the left side will now be twice as thick as the right. At the hinge where they meet, make another horizontal cut midway up the left (thicker) side, so that you can open the roast again, like a magazine gatefold. Sprinkle the pork all over with the salt and pepper and set it aside.
Heat the oven to 425°F and make the stuffing by mixing all the remaining ingredients together (except the cooking oil). Spread the stuffing over the cut side of the pork loin, then roll it up and back into shape. Using cotton string, bind the roast with six little string belts.
Heat a skillet to high, add the cooking oil, and then carefully lay in the pork roast. Brown the roast on all sides and then put the skillet in the oven. Roast until it is just cooked through, about 20 minutes, then remove it from the pan and let it rest on a platter in a warm place for 10 minutes. Remove the strings, slice, and serve.