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Nutrition Facts
Serving Size 328 g
(Approx. 2 Servings)
Amount Per Serving
Calories 640 Calories From Fat 460
% Daily Value*
Total Fat 51 g 78%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 2290 mg 95%
Total Carbohydrate 12 g 4%
Dietary Fiber 5 g 20%
Sugars 0 g
Protein 31 g
Vitamin A 35% • Iron 20%
Vitamin C 60% • Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Pork Tomahawk with Spicy Olive Tapenade

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Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
Serves
2  People

Ingredients

Recipe makes 2 Servings

1 cup(s) sliced Greek Kalamata olives, drained, approximately 4.5 oz.
1 cup(s) Castelvetrano olives, pitted, drained
2 garlic cloves, crushed
1/2 Tsp crushed red pepper flakes, as needed for spice
1/2 cup(s) fresh curly parsley, roughly chopped
1/3 cup(s) fresh mint, leaves tightly packed
2 Tbsp red wine vinegar
1/4 cup(s) extra virgin olive oil
1 Lb pork tomahawk steak
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Instructions

1
Make olive tapenade by combining olives, garlic, red pepper flakes, parsley, mint and red wine vinegar in a food processor.
2
Pulse to combine until mixture is finely minced. Add olive oil, pulse once more to just incorporate and season to taste.
3
Set aside or refrigerate for later use. Meanwhile, preheat grill to medium-high.
4
Season pork liberally with salt and pepper on both sides and allow to sit at room temperature until grill is preheated.
5
Place pork on grill at a 45 degree angle and cook 3 to 5 minutes. Give pork a 45 degree turn to create hash marks.
6
Cook an additional 3 to 4 minutes, flip pork and continue to cook until internal temperature is at least 150ºF.
7
Allow pork to rest before cutting. Serve with olive tapenade.
8
Chef's Note: Olive tapenade can be made a couple of days in advance to allow flavors to meld. Simply refrigerate until ready to use.
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