Pork Loin with Tapenade stuffing

500g Pork Loin

100g Telegraph Hill Olive Tapenade

1 x spring onion

1 x carrot

1 Tbsp chopped parsley

60ml Extra Virgin Olive Oil

200g steel cut oats

Splash of white wine

Kitchen string or tooth picks to hold the rolled pork loin in place.

Tapenade Stuffing

Dice the spring onion and carrot and cook in the extra virgin olive oil untill soft. Add the tapenade, wine and parsley. Add the oats, turn the heat right down and put a lid on the pot. Cook for 2-3 minutes until sticky but not too dry. Add a splash of water if drying out.

Pork Loin

Roll cut the pork loin, and lie flat.  Add the Tapenade stuffing leaving a 2cm clear space along one edge of the loin. Roll the pork loin starting from the edge that has the tapenade, should look like a stuffed sausage.  Using kitchen string or tooth picks, keep the loin together and bake in the oven at 180 degrees for 60 – 90 minutes.  The internal temperature should be 65 degrees when ready.

Rest for 10 mins then slice.  Serve with your favorite vegetables and mashed potatoes.

 Also great with bacon wrapped chicken breasts.