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Italian Stuffed Pork Loin with Olive Relish

Italian Stuffed Pork Loin with Olive Relish

  • Prep

    15 m
  • Cook

    2 h
  • Ready In

    4 h 15 m
BANZAI

BANZAI

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 {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • 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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Directions

  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).
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SunnyByrd
14

SunnyByrd

5/6/2008

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!

Johanna WISHES she were a
7

Johanna WISHES she were a

12/28/2010

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

Sarah W
6

Sarah W

12/4/2006

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

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