Olive and Medjool Date Stuffed Pork Loin
This recipe guides you through creating an elegant stuffed pork loin. A pork loin is butterflied and filled with a savory-sweet mixture of Italian sausage, Kalamata olives, Medjool dates, and aromatics. The stuffed loin is then tied and roasted to a perfect internal temperature, yielding a juicy and flavorful main course perfect for entertaining or a special family meal.
Equipment
- 1 Slicing Knife For butterflying the pork loin.
- 1 Medium Mixing Bowl For preparing the stuffing mixture.
- 1 Butcher's Twine Essential for tying and shaping the stuffed loin.
- 1 Roasting Pan with Rack For even roasting and drippings collection.
- 1 Instant-Read Meat Thermometer Crucial for ensuring pork is cooked to a safe internal temperature.
Ingredients
Main
- One 3-pound pork loin
- 8 ounces sweet Italian sausage
- 1/2 cup pitted kalamata olives chopped
- 1/2 cup seeded Medjool dates chopped
- 1 tablespoon chopped shallots
- 2 tablespoons heavy cream
- 2 tablespoons breadcrumbs
- 1 egg yolk
- 2 tablespoons chopped fresh parsley
- 1 tablespoon za'atar
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 375 degrees F.
- Using a slicing knife, make an incision parallel to the cutting board into the pork loin (butterfly). The incision should run from end to end lengthwise, and leave about 1/2 inch of the pork loin intact opposite the side of the incision. You should be left with the pork loin opened into about an 8-by-10-inch piece.
- In a medium mixing bowl, combine the sausage, olives, dates and shallots. Mix in the cream, breadcrumbs and egg yolk, and finish with the parsley. Season with the za'atar and some salt and pepper.
- Stuff the pork loin by spreading the mixture down one side of the opened loin and folding over the other half. You should leave about 1/2 inch of extra space for the ends of the pork to seal again, keeping the filling centered. Cut 8 long pieces of butcher's twine and tie the loin together to form it back to its original shape.
- Put the loin on a roasting rack in a pan and season with salt and pepper. Roast until the internal temperature reaches 150 degrees F, 50 to 60 minutes. Rest the meat for 10 minutes before slicing. You should have 8 even slices from the roast.
Notes
For optimal results, ensure the pork loin is butterflied evenly to create a consistent thickness, which promotes uniform cooking. When preparing the stuffing, don't overmix; combine just until incorporated. Be mindful not to overstuff the loin, as this can make tying difficult and lead to uneven cooking. Tying the loin securely with butcher's twine is critical for maintaining its shape and keeping the filling encapsulated during roasting. Always use an instant-read thermometer to check the internal temperature, aiming for 150°F (65°C) for perfect doneness. The 10-minute rest after roasting is non-negotiable; it allows the juices to redistribute, ensuring a tender and succulent final product.