Seared Mock Tenderloins with Ground Pork and Olives in Grape Leaves

From: Chef Kurt Fleischfresser, The Coach House, Nichols Hills, OK.

Yield: 8 servings.

MOCK TENDERLOINS AND GRAPE LEAVES:
1 pork shoulder picnic roast, boneless and skinless, about 8 lb.
1 1/2 cups kalamata olives, drained and pitted
1/4 cup chopped herbs (rosemary, thyme, parsley)
1 Tbsp. chopped garlic
16 grape leaves, brined, rinsed
4 Tbsp. olive oil

RED WINE SAUCE:
2 lb. beef scraps, cubed
2 Tbsp. kosher salt
1 Tbsp

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