Olive-Stuffed Pork Loin

• 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

1. Preheat oven to 400 degrees F.
2. Season pork all over with salt and black pepper.
3. Using a sharp knife, make several slits in pork, about 1-inch deep.
4. Stuff olives into slits all over pork.
5. Add 1 tablespoon olive oil to an oven-proof skillet over medium high heat.
6. Sear pork on all sides and then remove from heat.
7. In a small bowl, whisk together vinegar, 2 tablespoons oil, honey, Dijon mustard, and thyme.
8. Pour mixture all over pork.
9. 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.

pork loin, salt, olives, olive oil, sherry vinegar, honey, mustard, thyme

Taken from www.foodnetwork.com/recipes/robin-miller/olive-stuffed-pork-loin-recipe.html (may not work)