Italian Stuffed Pork Loin with Olive Relish Recipe -
Italian Stuffed Pork Loin with Olive Relish Recipe
  • READY IN 4+ hrs

Italian Stuffed Pork Loin with Olive Relish

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    2 hrs

    4 hrs 15 mins


  1. Place pork in a shallow dish and coat with Italian dressing. Cover and refrigerate for two hours.
  2. 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.
  3. When pork has finished marinating, preheat oven to 300 degrees F (150 degrees C).
  4. 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 145 degrees F (63 degrees C).
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
May 06, 2008

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!

Most Helpful Critical Review
Dec 28, 2010

This was okay; we love olives and muffalettas, but the Italian dressing marinade was a little much for our tastes. Thanks for the post.


13 Ratings

Dec 04, 2006

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

Feb 10, 2005

After reading the ingredient list, I thought this sounded like a good recipe to try. But when I went to make it, I noticed that nowhere in the directions does it tell you what to do with the olive oil and balsamic vinegar called for. I think the cooking time is a little long, because my pork loin came out dry. I won't be making this one again.

Feb 10, 2009

this was exceptional; the only thing that i did differently was trim my roast so that it formed a 3/4 (approximately) slab; i then spread the olive relish evenly over the meat, rolled it up, and tied it with butchers twine; pleasing to the eye as well as tender and delicious!

Jan 19, 2006

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!

Jul 16, 2009

I halved the stuffing and used it to stuff 2 LARGE pork chops. BF enjoyed it very much but I wasn't thrilled. Not the recipe's fault, just not for me.

Dec 02, 2007

Great presentation and wonderful taste! Served it with palenta and tossed salad.


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  • Calories
  • 435 kcal
  • 22%
  • Carbohydrates
  • 7.9 g
  • 3%
  • Cholesterol
  • 83 mg
  • 28%
  • Fat
  • 32.3 g
  • 50%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 28.6 g
  • 57%
  • Sodium
  • 2262 mg
  • 90%

* Percent Daily Values are based on a 2,000 calorie diet.

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