JD Weekend Barbecue Challenge: We are no longer offering a free bag of JD for photo submissions. Our weekend barbecue challenge is still a great way to try new foods and flavors, and hone your grilling and barbecue skills.
What’s up devils? The weekend is here! This weekend has some extra special meaning, because it’s the second weekend in May, which means this Sunday is Mother’s Day; time to celebrate our moms and all the amazing and wonderful things they do for us. I mean, she gave birth to you after all, so the very least you could do is treat her to a nice meal. And what mom wouldn’t love a nice home cooked meal made by her children? For this Mother’s Day, why not make her this amazing tapenade pork loin, stuffed full of the tapenade, from thespruce.com. It’s packed full of flavor and sure to keep you in mother’s favor.
Total Time: 2 hours
Prep: 30 minutes
Cook: 1 to 1 1/2 hours
For the pork:
1 2 to 3 pound pork loin
1 cup black olives, pitted and drained
1 cup kalamata olives, pitted and drained
2 tbs capers, drained
2 tbs olive oil
2 tbs Dijon mustard
2 garlic cloves, chopped
1 tsp dried oregano
1 tsp black pepper
For the herb crust:
1/4 cup olive oil
2 tsp dried oregano
2 tsp onion powder
1 1/2 tsp sea salt
1 tsp marjoram
1/2 tsp black pepper
Start by using a food processor or blender to mix together the olives, capers, mustard, garlic, oregano, and pepper until the mixture is smooth.
Now take your pork loin and either butterfly it or roll cut it.
Next take the tapenade mixture and liberally apply it to one side of the pork loin, roll it back together and securely tie it with kitchen twine.
Now prepare your grill. Your going to be using indirect grilling.
Combine the ingredients for the herb crust in a bowl and rub it all over the surface of the pork loin.
Place the roast on the indirect heat side of the grill and cook for 1 to 1 1/2 hours, or until the internal temperature reaches 165 F.
Remove from the grill, let rest 5 minutes, slice, and make your mom proud.
Ready to make a meal for your mom? Get a bag of Jealous Devil and get cooking.
Be sure to let us know how your tapenade pork loin turned out in the comments below.