Adapted from recipes on www.mezzetta.com

Perfect for the colder weather, a roast pork loin is stuffed with kalamata olives, while potatoes are roasted with rosemary and kalamatas for a full of flavour meal.

Serves 12

Ingredients
Pork Loin
1.8 kg Pork loin (butterflied)
1/3 cup extra virgin olive oil
1/2 brown onion (diced)
3 apples (sliced 6 mm thick)
3 cups chicken stock
1 tsp. fresh thyme
2 sage leaves
2 sprigs fresh rosemary
1/3 cup dried cranberries
2/3 cup pitted Kalamata olives (halved)
1 Tbsp. Salt

2 tsp. pepper
1 cup unsweetened cranberry juice
2/3 cup honey mustard
1 Tbsp. horseradish cream

Potatoes
10 small to medium red potatoes
55 g butter, unsalted
1 tsp. salt
1 tsp. freshly ground pepper
1/4 cup freshly chopped rosemary
3/4 cup pitted Kalamata olives (halved)

Method
Pork Loin
Preheat your oven to 180° C.
In a pot over medium heat, sauté the onions and the olive oil until the onions are translucent. Add the apples, thyme sage, rosemary, and cranberries and sauté for several minutes. Add 1/2 cup of the chicken stock and continue to sauté until the apples are tender and most of the chicken broth has dissipated. Add the olives, sauté for one additional minute, and remove from the stove.

Spread the pork out on a flat surface; butterflied, it should open up like a book. Sprinkle
the inside with the salt and pepper and spread the stuffing evenly inside. Start at one
end and roll the pork into a log.

Using kitchen string, wrapping around every 5 cm, tie the stuffed loin together. Place
the stuffed loin on a rack.

Fill the pan with 6 mm of chicken broth.

Combine the remaining chicken broth with the cranberry juice, mustard and
horseradish. Coat the outside of the pork with the cranberry mixture, reserving some to
baste the pork with while it’s baking.

Cook the pork for 1 1/2 hours or until a thermometer inserted into the center reads 70°
C. Once it is done cooking allow it to rest for 15 minutes before cutting.

Potatoes
With a mandolin or by hand, slice potatoes as thin as possible. Sprinkle with 1/4 of the
salt and pepper.

Melt butter in a large pan on medium-high heat. Monitor the butter closely. After about
3 minutes, it will begin to brown and give off a nutty scent. As soon as this happens,
lower the heat, add the potatoes to the pan, and stir to coat them in the browned butter.
Cover the potatoes and roast on medium heat for 20 minutes. Stir thoroughly, scraping
the bottom of the pan with a wooden spoon to dislodge any browned pieces. Sprinkle
with the remainder of the salt and pepper, and add the rosemary. Stir again, cover, and
roast for an additional 20 minutes.

The potatoes are done when they are almost slightly mashed but still retain some shape.
Add the olives, stir, re-cover and remove from heat.

Let the potatoes rest 5-10 minutes before serving.