Stirring the Pot: Make This Easy Easter Entrée

Olive and Medjool Date Stuffed Pork Loin

March 31, 2026

March 31, 2026

Hi, everyone!

If you’re planning a special Easter meal and still deciding what to make, look no further than my Olive and Date-Stuffed Pork Loin. With just 10 ingredients (not including salt and pepper), you’ll have a show-stopping entrée that everyone will rave about.

Pork is perfect for spring. It pairs beautifully with bright green salads, roasted vegetables finished with crushed pistachios and fresh herbs, or a simple starch like crispy roasted potatoes or rice pilaf. The options are endless.

I love this recipe because it brings together Middle Eastern spices and fruit. Pork naturally pairs well with sweetness (think apples or honey), but dates are an underrated star in this dish.

Be sure to keep the fat on the pork loin. I like to score it in a diamond pattern before seasoning, just as you would a ham. Serve it with the pan juices, or use them to make a simple sauce if you prefer.

Wishing you all a wonderful Easter with friends and family.

Olive and Date-Stuffed Pork Loin

INGREDIENTS

Serves 6-8

  • One 3-pound pork loin

  • 8 ounces sweet Italian sausage

  • 1/2 cup pitted Kalamata olives, chopped

  • 1/2 cup pitted Medjool dates, chopped

  • 1 tablespoon minced shallots

  • 2 tablespoons heavy cream

  • 2 tablespoons breadcrumbs

  • 1 egg yolk

  • 2 tablespoons chopped fresh parsley

  • 1 tablespoon za'atar, plus more for the outside of the pork

  • Kosher salt and freshly ground black pepper

INSTRUCTIONS

  1. Preheat the oven to 375 degrees F.

  2. Using a slicing knife, make an incision parallel to the cutting board into the pork loin (butterfly). You can ask your butcher to do this as well at the store. 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. You should be left with the pork loin opened into about an 8-by-10-inch piece.

  3. In a medium mixing bowl, combine the sausage, olives, dates and shallots. Mix in the cream, breadcrumbs and egg yolk, and finish with the parsley. Season with the za'atar and some salt and pepper.

  4. Stuff the pork loin by spreading the mixture down one side of the opened loin and folding over the other half. You should leave about 1/2 inch of extra space for the ends of the pork to seal again, keeping the filling centered. If you can’t fit all of the filling, freeze it and reserve for another use.

  5. Cut 8 long pieces of butcher's twine and tie the loin together to form it back to its original shape.

  6. Put the loin on a roasting rack in a pan and season with salt, pepper and a bit more za'atar. Roast until the internal temperature reaches 150 degrees F, 50 to 60 minutes. Rest the meat for 10 minutes before slicing. You should have 8 even slices from the roast.

Recipe Pro-Tips

  • The stuffing mixture in step three can be prepared a day in advance and stored in the refrigerator.

  • I love using a digital thermometer with a wire probe extension cord. This allows you to keep the probe inserted while the pork is in the oven and keep an eye on the temperature the entire time.

  • Use a sharp, non-serrated chef’s knife or carving knife when slicing the pork. A serrated knife will tear the meat.

Equipment Used

  • Sharp chef’s knife or carving knife

  • Cutting board

  • Medium mixing bowl

  • Spoon or spatula

  • Butcher’s twine

  • Kitchen scissors or knife

  • Roasting pan

  • Roasting rack

  • Instant-read thermometer

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Easter Dessert, Done!

Fan-Favorite Orange Olive Oil Cake

Each cake is hand-baked using my signature Orange Extra Virgin Olive Oil, so I know you will enjoy the fresh orange flavor and the rich texture as much as I do. For the ultimate Easter dessert experience, serve with powdered sugar, vanilla ice cream, or mascarpone whipped cream.