Italian Stuffed Pork Loin with Olive Relish

Rating: 4.06 stars
16 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

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!

By BANZAI
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Ingredients

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

Directions

  • 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

Per Serving:
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

SunnyByrd
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
Helpful
(14)

Most helpful critical review

Johanna WISHES she were a
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
Helpful
(7)
16 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
SunnyByrd
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
Helpful
(14)
SunnyByrd
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
Helpful
(14)
Johanna WISHES she were a
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
Helpful
(7)
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Sarah W
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
Helpful
(6)
DAQUIL
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
Helpful
(6)
breese
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
Helpful
(5)
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Kat
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
Helpful
(5)
Kathy_in_TN
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
Helpful
(3)
Snow likes to cook
Rating: 5 stars
12/02/2007
Great presentation and wonderful taste! Served it with palenta and tossed salad. Read More
Helpful
(3)
PUIFAIS
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
Helpful
(2)
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