1, 2 – 3 lb pork loin roast
2 Cups drained, pitted black olives
2 Tbsp capers, drained
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Dijon mustard
2 cloves garlic
1 tsp Dried Oregano
1 tsp Black Pepper
salt to taste
In a blender or food processor combine the olives, capers, mustard, garlic, oregano, and pepper. Blend until smooth. The blended mixture is your “tapenade.”
Butterfly or roll cut the pork loin. Season with salt and pepper. Spread tapenade mixture evenly over one side of the pork loin. Roll and tie securely with kitchen twine.
Preheat grill and prepare for indirect grilling. Place roast on grill and cook for about 1 hour or until the meat reaches and internal temperature of 160 degrees. Remove from grill and let rest for 5 minutes. Slice using a very sharp knife and serve.