Italian Stuffed Pork Loin with Olive Relish

SUBMITTED BY: BANZAI PHOTO BY: SunnyByrd

"Pork loin at its best! This recipe is my personal adaptation from a true Italian chef. It can easily be made at home and may just become one of your favorites, too!"

PREP TIME	15 Min
COOK TIME	2 Hrs
READY IN	4 Hrs 15 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

3 pounds boneless pork loin
1 cup Italian salad dressing
1 (10 ounce) can large, pitted black olives, drained and chopped
1 (8 ounce) jar Spanish olives, drained and chopped
4 cloves garlic
1/4 white onion, chopped
10 pepperoncini peppers, drained and chopped
1 tablespoon olive oil
1 teaspoon balsamic vinegar
cracked black pepper to taste

READ REVIEWS (7)

DIRECTIONS

Place pork in a shallow dish and coat with Italian dressing. Cover and refrigerate for two hours.
For the relish, stir the black olives, green olives, garlic, onion, and peppers together in a bowl; stir in olive oil and balsamic vinegar. Cover and refrigerate until ready to use.
When pork has finished marinating, preheat oven to 300 degrees F (150 degrees C).
Slice the pork loin down the center lengthwise, cutting about 3/4 of the way through to the other side. Stuff full with the olive relish. Cover and bake in the preheated oven for about 2 hours, or until internal temperature has reached 160 degrees F (70 degrees C).

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REVIEWS

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Reviewed on May 6, 2008 by SunnyByrd

I love the flavor of this. Be careful - I used mild pepperoncinis and the stuffing was still pretty spicy - fine for me, maybe not for you. Next time, I think I'll use thick-cut chops and stuff them, as I think they will hold together better - the stuffing wanted to fall out of the roast when cut. This made a great pickley, olivey "sauce" in the pan. I had already made pasta with a parmesan/ garlic coating - but would have coated it with this if I'd realized it would be there... Thanks for the recipe, we'll do it again!

4 users found this review helpful

Reviewed on Dec. 4, 2006 by Sarah K

WOW!! So good and worth the little bit of work!! The pork was so tender it was falling apart!!

1 user found this review helpful

Reviewed on Jan. 19, 2006 by Kat

This was such a fantastic dish, some work required but so worth it. It got huge reviews from my family. Thanks for posting this, it will be a staple in my house from now on!

1 user found this review helpful

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