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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!"

RECIPE RATING:

Read Reviews (7)

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

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

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

Reviewed on May 6, 2008 by SunnyByrd

I love the flavor of this. Be careful - I used mild pepperoncinis and the stuffing was still... MORE

Reviewed on Dec. 4, 2006 by Sarah W

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

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... MORE

Reviewed on Sep. 7, 2004 by SHJ

Great flavor. My guests loved it. Takes some time to prepare, but well worth it! MORE

Reviewed on Dec. 2, 2007 by SNOW103099

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

Reviewed on Jun. 28, 2006 by NIKKA

VERY TASTEFUL. Family loved and will make again MORE

Reviewed on Feb. 10, 2005 by DAQUIL

After reading the ingredient list, I thought this sounded like a good recipe to try. But when... MORE