Italian Stuffed Pork Loin with Olive Relish
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"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!"
Original recipe yield: 8 servings.
- Prep Time:
- 15 Minutes
- Cook Time:
- 2 Hours
- Ready In:
- 4 Hours 15 Minutes
- Servings:
- 8
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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
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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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