MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Pork Loin Stuffed with Tapenade
 Categories: Pork, Stuffing, Anchovies, Pickles
      Yield: 20 Servings
 
      1    Boneless pork loin
           Tapenade:
      2 cl Garlic
      2 oz Tin anchovy fillets in oil
      3 c  Pitted olives (Kalamata,
           -green or black, dry - cured
           -one type or mix)
      2 tb Capers
      3 tb Extra virgin olive oil
 
  With a sharp knife make a hole down the center of the meat,
  working from both ends. Enlarge the hole to 1" diameter with the
  handle of a long wooden spoon. Stuff openings with tapenade using
  fingers and wooden spoon handle to pack towards center of roast.
  Place roast, fat side up, in a roasting pan. Roast in a preheated
  375 F oven for 20 minutes/lb; let rest 10 minutes before slicing.
  Serve with roast potatoes, sauteed sweet peppers, and additional
  tapenade on the side.
  
  Tapenade: Mince the garlic with a steel blade in a food processor.
  Scrape down the sides and add the olives, anchovies with oil, and
  the capers. Pulse until evenly minced. Add enough olive oil to
  make a smooth paste.

  Note: This tapenade is wonderful on crackers or barbecued meats.
  
  Source: Jane O'Riordan Catering, Fiddletown, CA
  
  From: Michael Loo
  Date: 01 Jul 98
 
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