Italian Stuffed Pork Loin with Olive Relish

Italian Stuffed Pork Loin with Olive Relish


"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!"


4 h 15 m servings 435 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 435 kcal
  • 22%
  • Fat:
  • 32.3 g
  • 50%
  • Carbs:
  • 7.9g
  • 3%
  • Protein:
  • 28.6 g
  • 57%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 2262 mg
  • 90%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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).


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 13 Ratings


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 ...

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

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

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 ol...

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...

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!

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.

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

very good. did not cook for the whole two hours though. cooked at 300 for an hour and then at 350 for 20 more minutes..I also used a smaller pork loin though. I also used foil so the pork loin c...