Olive and Medjool Date Stuffed Pork Loin Recipe

Name: Olive and Medjool Date Stuffed Pork Loin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 3-pound pork loin; 8 ounces sweet Italian sausage; 1/2 cup pitted kalamata olives, chopped; 1/2 cup seeded Medjool dates, chopped; 1 tablespoon chopped shallots; 2 tablespoons heavy cream; 2 tablespoons breadcrumbs; 1 egg yolk; 2 tablespoons chopped fresh parsley; 1 tablespoon za'atar; Kosher salt and freshly ground black pepper

Servings: persons

One 3-pound pork loin
8 ounces sweet Italian sausage
1/2 cup pitted kalamata olives, chopped
1/2 cup seeded Medjool dates, chopped
1 tablespoon chopped shallots
2 tablespoons heavy cream
2 tablespoons breadcrumbs
1 egg yolk
2 tablespoons chopped fresh parsley
1 tablespoon za'atar
Kosher salt and freshly ground black pepper

1
Special equipment: butcher's twine
2
Preheat the oven to 375 degrees F.
3
Using a slicing knife, make an incision parallel to the cutting board into the pork loin (butterfly).
4
The incision should run from end to end lengthwise, and leave about 1/2 inch of the pork loin intact opposite the side of the incision.
5
You should be left with the pork loin opened into about an 8-by-10-inch piece.
6
In a medium mixing bowl, combine the sausage, olives, dates and shallots.
7
Mix in the cream, breadcrumbs and egg yolk, and finish with the parsley.
8
Season with the za'atar and some salt and pepper.
9
Stuff the pork loin by spreading the mixture down one side of the opened loin and folding over the other half.
10
You should leave about 1/2 inch of extra space for the ends of the pork to seal again, keeping the filling centered.
11
Cut 8 long pieces of butcher's twine and tie the loin together to form it back to its original shape.
12
Put the loin on a roasting rack in a pan and season with salt and pepper.
13
Roast until the internal temperature reaches 150 degrees F, 50 to 60 minutes.
14
Rest the meat for 10 minutes before slicing.
15
You should have 8 even slices from the roast.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: One 3-pound pork loin, 8 ounces sweet Italian sausage, 1/2 cup pitted kalamata olives, chopped, 1/2 cup seeded Medjool dates, chopped, and more.

Yes, Olive and Medjool Date Stuffed Pork Loin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Olive and Medjool Date Stuffed Pork Loin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions