| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Inactive: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings, plus leftovers |
| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Inactive: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings, plus leftovers |
Ingredients
- 2 pound pork loin
- Salt and ground black pepper
- 1/2 cup pitted Greek olives (such as Kalamata)
- 3 tablespoons olive oil, divided
- 2 tablespoons sherry vinegar
- 2 tablespoons honey
- 2 teaspoons Dijon mustard
- 1 teaspoon dried thyme
Instructions
- Preheat oven to 400 degrees F.
- Season pork all over with salt and black pepper. Using a sharp knife, make several slits in pork, about 1-inch deep. Stuff olives into slits all over pork. Add 1 tablespoon olive oil to an oven-proof skillet over medium high heat. Sear pork on all sides and then remove from heat. In a small bowl, whisk together vinegar, 2 tablespoons oil, honey, Dijon mustard, and thyme. Pour mixture all over pork. Bake approximately 30 minutes, until an instant-read thermometer registers 150 to 160 degrees F. Let pork stand 10 minutes before slicing crosswise into 1-inch thick slices.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 595 |
| Total Fat | 41 g |
| Saturated Fat | 12 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 9 g |
| Protein | 45 g |
| Cholesterol | 143 mg |
| Sodium | 640 mg |
| Serving Size | 1 of 4 servings |
| Calories | 595 |
| Total Fat | 41 g |
| Saturated Fat | 12 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 9 g |
| Protein | 45 g |
| Cholesterol | 143 mg |
| Sodium | 640 mg |
Reviews
Loved this recipe!!! I was looking on the site for a quick and easy pork loin recipe because I didn’t feel like cooking, and just had to cook the pork loin I had in the fridge. This recipe sounded easy and yummy, so I tried it out. I am so making this again!!! So yummy!! The olives and the sweet honey sauce go so well together. I used balsamic vinegar instead of sherry vinegar. It turned out great! Try it out! You won’t be disappointed.
I loved it. Next time I am doubling the honey mustard topping.
As a single male I often base my meals around 4 basic ideas. Economical, easy to prepare, delivers plenty of left overs and most of all tasty! And this fits the bill. Thinnly sliced leftovers make great sandwichs.
It looked tasty but, my sauce was a burnt sticky mess and the meat was tuff. I couldn’t eat it but the guys in the house didn’t mind much. I don’t think I found the right cut off meat and I wouldn’t have had enough left over to make sandwiches! Don’t know what to make of it, I don’t think I’ll be trying it again.
So I watched the show and read all of the comments. I cut the honey in half and used rice vinegar because I couldn’t find sherry vinegar. I cooked mine for 40 mins and checked the sauce hallfway through. It did dry up and it looked nasty, but I added some water and kept on cooking. The sauce was perfect when it was done.
Being as there’s only two of us, I had plenty of leftovers. With them I made the pork sandwiches, which were awesome (used bottled 1000 Island) and I still had some pork leftover. I also had some Green Rice with Lime leftover from making her Slow Cooker Ginger-Soy Short Ribs. So I sauted some broccoli, snap peas, green onion and shredded carrot with the diced pork (including the olives), added about 1 1/2 cups of the cold rice, a sauce of 1 tb soy sauce, 1 tb oyster sauce, 3/4 ts sesame oil, and at the very end, a beaten egg. Amazing third meal! Took no more than 5 min.
Being as there’s only two of us, I had plenty of leftovers. With them I made the pork sandwiches, which were awesome (used bottled 1000 Island) and I still had some pork leftover. I also had some Green Rice with Lime leftover from making her Slow Cooker Ginger-Soy Short Ribs. So I sauted some broccoli, snap peas, green onion and shredded carrot with the diced pork (including the olives), added about 1 1/2 cups of the cold rice, a sauce of 1 tb soy sauce, 1 tb oyster sauce, 3/4 ts sesame oil, and at the very end, a beaten egg. Amazing third meal! Took no more than 5 min.
My husband doesn’t like olives so I used garlic cloves and dried cherries (alternating) and it turned out great!
Also, I used a thermometer instead of timing it and added the sauce at about 115 degrees so the honey wouldn’t burn.
Cherries and garlic may sound like an odd combination but they complimented each other pretty well, and also went great with the sherry vinegar flavor. If you don’t like sweet meat cut back on the honey if you’re going to use cherries.
Basically I just like the idea of stuffing anything I have in there and the sauce seems like it would go with just about anything. We’ll be having this again!
Also, I used a thermometer instead of timing it and added the sauce at about 115 degrees so the honey wouldn’t burn.
Cherries and garlic may sound like an odd combination but they complimented each other pretty well, and also went great with the sherry vinegar flavor. If you don’t like sweet meat cut back on the honey if you’re going to use cherries.
Basically I just like the idea of stuffing anything I have in there and the sauce seems like it would go with just about anything. We’ll be having this again!
I MADE IT FOR DINNER AND WE ALL LOVED IT….IT WAS SO JUICY HMMMM
This goes great with a greek village salad.
I took this recipe outside and cooked the pork on a cedar plank. It was wonderful. The olives make the pork pop.
I made this for dinner tonight and the whole family absolutely loved the flavor. The kalamata olives were a great ingredient to the pork. Will make again.