Stab the pork loin all the way in the center to create a pocket for the stuffing.

Insert the chorizo and raisins into the cavity, trying to create distinct layers.

Truss the stuffed pork loin.

Brush the pork loin with mustard and season with salt and pepper.

Put the prepared pork loin in a sous vide bag and cook for 4 hours at 140F.

Transfer the pork loin to an ice bath.

Sear the pork loin in a pan until brown on all sides. Set aside.

In the same pan, sautee the green olives.

Add the cooking juices for the bag together with the demi-glace. Reduce until thick enough to coat the back of a spoon.

Carve the pork loin and serve with green olive jus.