2/3 c (160 mL) green olives, mild-brined variety such as Picholine
2 tsp (10 mL) fresh thyme, chopped
Freshly ground pepper
1 tbsp (15 mL) olive oil
Butcher’s twine (to tie tenderloin together)
Preheat oven to 450°F (230°C).
Lay the two tenderloin side-by-side with thin end of one next to thick end of other to roughly form the shape of a rectangle and flatten the pork slightly with your hand.
Coarsely chop olives and spread a layer of olives on top of one tenderloin. Place the other tenderloin on top and tie them together at intervals roughly 2 inched (5 cm) apart. intervals with butcher's twine to form a roast. Season generously with thyme, salt and pepper.
Heat oil in a heavy, oven safe skillet over medium-high. Brown tenderloin on all sides for 3 to 5 minutes. Put pan in oven and cook for 15 minutes or until internal temperature reaches 140 to 145°F (60 to 65°C).