STUFFED PORK LOIN
Adapted from source: KC

Note from source: A friend introduced this to me. It is very easy, make-ahead, and looks beautiful. You can make this a day ahead, wrap tightly in saran, and keep in the refrigerator. The tapenade will flavor the meat. I've served it to people who claim they don't like olives, but they cleaned their plate.

I simply take a pork loin and cut almost in half through the long edge, leaving enough uncut that I can lay the loin in one flat piece.

Then I spread a layer of black olive tapenade* on the meat.

Next step is to roll the loin up jelly-roll fashion.

Then lay strips of bacon along the loin for flavor and to prevent drying. Use string to tie the loin so that it stays rolled.

Take it out of the refrigerator an hour or so ahead of time to allow it to come to room temperature.

Then bake uncovered at 350 until inside of roast is 140 degrees. I think this takes 45 minutes to an hour. Let rest 5 or 10 minutes, cut strings and slice.

*You can either make tapenade or buy a jar at the grocery store.