Sams club had artichoke-olive tapenade. It looked nifty, and we were tired and hurting, so it ended up in our cart. (Grocery shopping when hurting is like grocery shopping when hungry; pain definitely erodes my impulse control.) So I was looking at it, and wondering what the heck one does with tapenade besides putting it on baguettes.
Turns out, it's good stuffed into pork loin. I added a little roasted garlic to the jarred mix, and then used about a cup of tapenade on four pounds of butterflied pork loin. (two 2-pound chunks.) Then I coated the top and sides of the pork loin logs with bacon, and secured them with kitchen twine.
See here for a pretty good idea of how I prepped the pork loin.
One difference: on top of the bacon, I sprinkled mesquite-smoked salt from Amarillo Grape & Olive. Excellent stuff, and makes up for a distinct lack of charcoal and fire.
Because I don't have a grill, I preheated the oven to 425 F, and cooked them for 40 minutes, then rested them for 10 minutes covered loosely with aluminum foil before carving.
Served with coleslaw and dessert of French silk pie, and everyone was happy. Even LawDog, who failed to object fast enough and got tasked with the twine-cutting and carving. (I distrust myself around sharp objects when past a certain level of tired, and have wonderful friends who don't mind stepping into the breach and making sure everything happens without blood or bandaids.)
Good stuff. Even if you haven't had jars of tapenade end up in your grocery cart, try it out!