Grilled tapenade pork loin is easily one of my favorite pork dishes! I really enjoy making the tapenade from scratch. I find that I can tailor the flavor to suit my tastes. However, premade tapenade will certainly work for this recipe. If you are short on time, definitely reach for the 1 large or 2 smaller jars of a storebought tapenade. If making your own, I recommend using pitted olives for this recipe. It will make the tapenade preparation a lot faster and much more convenient!
Pork Loin: We are using a pork loin for this recipe. This cut should not be confused with the smaller tenderloin section. Pork loin is fairly mild in flavor, and when cooked properly, it is just as tender as the tenderloin. Pork loin is available with or without the fat cap. If you happen to purchase one with the fat cap intact, like this Korbuta Pork Loin available through Snake River Farms, I recommend scoring it before applying the herb crust. Cut half of the thickness off if the fat cap is thick, then score the remaining fat.
- Pork loin roast, 2 1/2 pounds
- Black olives (pitted)
- Kalamata olives (pitted)
- Non-pareil capers
- Olive oil
- Dijon mustard
- Dried oregano
- Salt and black pepper
- Onion powder
- Dried marjoram
- Kitchen twine
Making grilled tapenade pork loin:
- Preparing your grill: Set up a two-zone fire for indirect cooking.
- Drain the olives and capers of brine.
- Blend the olives, capers, mustard, garlic, oregano, and black pepper in a food processor until smooth. Set aside.
- Butterfly cut the pork loin and lay flat onto a large cutting board.
- Spread the tapenade mixture evenly over one side of the pork loin, then roll and tie it securely with kitchen twine.
- Combine the herb crust and apply it to the surface of the tied roast.
- Place roast on grill and cook for 1 ½ hours or until the meat reaches an internal temperature of 160 degrees F. Since there is a filling, you’ll need to cook the roast well.
- Remove the tapenade pork loin from the grill, and let it rest for 5-10 minutes.
- Remove the kitchen twine, and slice the pork loin into 3/4 inch pieces.
What to serve on the side:
- 1 2 1/2 pound pork loin roast
- 1 cup black olives pitted
- 1 cup kalamata olives pitted
- 2 Tbsp non-pareil capers
- 1 Tbsp olive oil
- 2 teaspoons Dijon mustard
- 2 small garlic cloves roughly chopped
- 1/2 teaspoon dried oregano
- 1 tsp black pepper
- 1/4 cup olive oil
- 2 teaspoons dried oregano
- 2 tsp onion powder
- 1 1/4 teaspoons sea salt
- 1 tsp dried marjoram
- 1/2 tsp black pepper
- 1/4 teaspoon allspice
- Preheat your grill and prepare for an indirect cook.
- Drain olives and capers. If the olives contain pits, go ahead and remove them.
- In a food processor, blend together the olives, capers, mustard, garlic, oregano, and black pepper, until smooth. Set aside.
- Butterfly cut the pork loin and lay flat onto a large cutting board. Spread the tapenade mixture evenly over one side of the pork loin, then roll and tie it securely with kitchen twine.
- Combine the herb crust ingredients and apply all over the surface of the tied roast. Place roast on grill and cook for 1 ½ hours, or until the meat reaches an internal temperature of 160 degrees F. Since there is a filling, you'll need to cook the roast to well done.
- Once cooked, remove from grill, and let the grilled pork loin rest for 5-10 minutes. Using a sharp knife, slice into 3/4 inch pieces. Serve immediately with your favorite sides.