Green Olive and Herb–Stuffed Pork Loin Roast with Pan Juices

4 slices · 1.6 g net carbs

1.6g Net carbs 35.9g Fat 43.7g Protein 500.3 kcal

1.6g Net carbs · 35.9g Fat · 43.7g Protein · 500.3 kcal

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings  ·  prep 25 min  ·  cook 45 min  ·  total 1 hr 10 min  ·  difficulty hard

Pan-seared then roasted pork loin is stuffed with chopped green olives, parsley, and garlic, and rubbed with olive oil and salt before searing. After searing in an oven-safe skillet to develop a golden crust, the roll finishes in the oven with paprika and lemon zest until the center reaches 145°F. The roast is rested for 10 minutes so juices redistribute, then pan juices are deglazed with chicken broth and lemon juice. Finishing the sauce off the heat with unsalted butter and whisking produces a glossy pan jus that is spooned over thick slices.

Tips

Frequently asked questions

Can I use lemon juice instead of lemon zest in the stuffing?

Yes — you can swap lemon juice for the zest, but it will add acidity and extra moisture rather than the concentrated citrus oils the zest provides. Because juice introduces more liquid, mix it into the olive-parsley-garlic paste sparingly so the filling stays spreadable and the sear still browns properly.

Can I omit the green olives from the stuffing?

Yes, but the stuffing will lose much of its briny, savory character and some of its saltiness. If olives are omitted, compensate by increasing chopped garlic and parsley and taste the paste for seasoning before rolling so the overall flavor remains balanced.

The pork roll started to unravel while searing — how do I fix that?

Tie the roll snugly with kitchen twine and sear the seam side down first so the heat helps set the shape. If the roll begins to loosen, press gently while searing to reseal the seam and avoid slicing the roast until after it has fully rested.

My pan sauce looks greasy or separated after adding the butter — what went wrong?

That usually means the sauce was too hot or not reduced enough when the butter was added; whisk the butter in off the heat. Reduce the chicken broth and lemon juice slightly so the liquid thickens and then whisk in the unsalted butter a bit at a time until the sauce becomes glossy.

The roast hasn’t reached 145°F after the suggested roasting time; what should I do?

Return the skillet to the oven and continue roasting until an instant-read thermometer reads 145°F in the center. Oven times vary with roast thickness, so rely on the thermometer, then follow the recipe’s 10-minute resting step before slicing to allow juices to settle.

How should I store leftovers, and how do I reheat them?

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per slice

Primary macros

285.4 g per slice

14 figures are unavailable. Nothing was estimated in its place.

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Green Olive and Herb–Stuffed Pork Loin Roast with Pan Juices — printed from https://twentygrams.app/recipes/green-olive-and-herb-stuffed-pork-loin-roast-with-pan-juices-6ebc64af