-
-
My review
Italian Stuffed Pork Loin with Olive Relish
0
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!"
Added to shopping list.
Go to shopping list.
Ingredients
4 h 15 m servings 435Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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 145 degrees F (63 degrees C).
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1315 Ratings
-
-
-
-
-
Most helpful positive review
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 ...
Most helpful critical review
12/27/2010
This was okay; we love olives and muffalettas, but the Italian dressing marinade was a little much for our tastes. Thanks for the post.
Most helpful
Most positive
Least positive
Newest
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 ...
12/27/2010
This was okay; we love olives and muffalettas, but the Italian dressing marinade was a little much for our tastes. Thanks for the post.
12/4/2006
WOW!! So good and worth the little bit of work!! The pork was so tender it was falling apart!!
2/10/2005
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 ol...
2/9/2009
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...
1/19/2006
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!
7/15/2009
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.
12/2/2007
Great presentation and wonderful taste! Served it with palenta and tossed salad.
1/9/2010
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...