Olive And Sun-Dried Tomato Stuffing
Makes About 1 Cup; Enough For 1 Recipe Grilled Stuffed Pork Tenderloin
Ingredients
1⁄2 cup pitted kalamata olives
1⁄2 cup oil-packed sun-dried tomatoes, rinsed and chopped coarse
4 anchovy fillets, rinsed
2 garlic cloves, minced
1 teaspoon minced fresh thyme
1 teaspoon grated lemon zest
Salt and pepper
Instructions
Pulse all ingredients except salt and pepper in food processor until coarsely chopped, 5 to 10 pulses; season with salt and pepper to taste.
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