talian Stuffed Pork Loin with Olive Relish

talian Stuffed Pork Loin with Olive Relish
  • 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


  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).

04/03/2018
talian Stuffed Pork Loin with Olive Relish, recipe PT15M PT1H 5 455 calories

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