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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place pork in a shallow dish and coat with Italian dressing. Cover and refrigerate for two hours.

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  • 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).

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

435 calories; 28.6 g protein; 7.9 g carbohydrates; 82.6 mg cholesterol; 2261.7 mg sodium. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/06/2008
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! Read More
(14)

Most helpful critical review

Rating: 3 stars
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. Read More
(7)
16 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
05/06/2008
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! Read More
(14)
Rating: 4 stars
05/06/2008
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! Read More
(14)
Rating: 3 stars
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. Read More
(7)
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Rating: 5 stars
12/04/2006
WOW!! So good and worth the little bit of work!! The pork was so tender it was falling apart!! Read More
(6)
Rating: 1 stars
02/10/2005
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 olive oil and balsamic vinegar called for. I think the cooking time is a little long because my pork loin came out dry. I won't be making this one again. Read More
(6)
Rating: 5 stars
02/10/2009
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 tied it with butchers twine; pleasing to the eye as well as tender and delicious! Read More
(5)
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Rating: 5 stars
01/19/2006
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! Read More
(5)
Rating: 4 stars
07/16/2009
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. Read More
(3)
Rating: 5 stars
12/02/2007
Great presentation and wonderful taste! Served it with palenta and tossed salad. Read More
(3)
Rating: 4 stars
11/23/2008
Needs some sugar. The italian dressing also makes it a little sour. May be adding a little bit of olive oil would be good? Kinda salty too. Read More
(2)