Cassie’s Ruminations

Tomato and Olive Stuffed Pork Tenderloin

Another variation on stuffed pork, this version incorporates tomatoes. It came out quite well and was a satisfying dinner with some green salad and fresh corn on the cob. Even shipped all the way out here, Olathe corn is the best!

Tomato and Olive Stuffed Pork Tenderloin
Serves 4

2 pork tenderloins, about 2 lbs total
2 thick slices bacon, diced
1 15-oz can petite diced tomatoes
1 tsp dried oregano
1 tsp dried basil
1 clove garlic, pressed
1/8 tsp onion powder
1/4 tsp black pepper
1/3 cup kalamata olives, halved

Preheat oven to 425 degrees F.

Crisp up the bacon in a large skillet over medium high heat. Add the tomatoes, spices and herbs, and olives, and stir to combine. Cook for 3-4 minutes to boil off most of the liquid. Turn of the heat and let cool slightly.

Butterfly the pork tenderloins and pound to an even thickness. Place one in the bottom of a baking dish and spoon the tomato mixture over the top. Place the other pork tenderloin on top and sprinkle with kosher salt and black pepper. Bake for 45 minutes or until the internal temperature in the thickest part of the pork reaches 150 degrees F. Let rest for 10 minutes and serve warm.