Pork Loin with Olives
A menu of refined comfort foods showcasing seasonal ingredients produces and inviting array of fresh flavors. Here, parsley brightens pork loin and olives.
- Servings: 8
Source: Martha Stewart Weddings, Spring 2007
- 1 boneless center-cut pork loin (about 3 pounds), tied
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground pepper
- 3/4 cup pitted, quartered assorted olives
- 1 tablespoon finely chopped fresh flat-leaf parsley
Preheat oven to 475 degrees. Place pork in a 13-by-9-inch baking dish. Rub with oil. Season with salt and pepper.
Roast pork until browned, 25 to 30 minutes. Reduce oven temperature to 350 degrees; continue cooking until an instant-read thermometer inserted into the thickest part registers 145 degrees for medium doneness, 10 to 20 minutes more. Sprinkle olives and parsley over and around pork; baste with pan juices. Loosely tent with foil, and let rest 20 minutes. To serve, cut pork into 1/4-inch-thick slices. Arrange pork on a platter. Top with olives and pan juices.