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Tapenade Stuffed Pork Loin

Grilled Tapenade Pork Loin

5 from 1 vote
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Course: Main Course
Cuisine: Mediterranean
Keyword: pork loin
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 8 Servings
Author: Derrick Riches and Sabrina Baksh


  • 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

Herb crust:

  • 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.


Photo by: Sabrina Baksh