My mom has a really yummy recipe for an olive-stuffed pork tenderloin. I wanted to make it one day, and I can’t remember why, but I couldn’t get the recipe from her. I assumed she probably got it online so I did a search. I couldn’t seem to find a recipe that sounded like it would taste like hers, but I did come across one from Robin Miller of Food Network that I decided to go with. This recipe for Olive-stuffed Pork Loin had a sweet sauce. The one my mom makes is more savory. But it still sounded good, so I thought I’d give it a try.
Two ingredients I modified: red wine vinegar for sherry vinegar and pork tenderloin instead of pork loin. Other ingredients: dijon mustard, honey, olive oil, thyme and pitted kalamata olives, salt and pepper.
Let me warn you that the next couple of photos aren’t exactly the most appealing! Raw meat doesn’t photograph well! 
Using a knife, poke several deep slits in the pork on all sides.
Stuff the olives deep in the slits. {I told you it wasn’t pretty!} Sprinkle pork with salt and pepper.
Heat 1 Tbsp. olive oil in a skillet over med-high heat. Sear the pork on all sides. You might loose a couple olives during this process. Just shove them back in. Remove pork from skillet and place in a greased baking dish. Preheat oven to 400 degrees.
In the meantime, whisk together 2 Tbsp each mustard, vinegar, honey and olive oil and 1 tsp dried thyme.
Pour mustard sauce over the pork. Place in preheated oven for 30 minutes or until center reads 150 degrees. Remove from oven and let rest for five minutes before cutting.
Be sure to drizzle the sauce in the pan over the slices of pork tenderloin! Yummy! I served the olive-stuffed pork tenderloin with roasted butternut squash and tri-colored potatoes.
You can find the original recipe from Robin Miller at Food Network.