Italian Stuffed Pork Loin With Olive Relish

Serves: 5

Amie Torphy

1 January 1970

Based on User reviews:

52

Spice

44

Sweetness

54

Sourness

44 mins

Prep time (avg)

3.6

Difficulty

Ingredients:

1360 g

Boneless Pork Loin

1 cup

Italian Salad Dressing

280 g

Pitted Black Olives (can large, drained and chopped)

230 g

Spanish Olive (jar, drained and chopped)

4 cloves

Garlic

1

White Onion (chopped)

10

Pepperoncini Peppers (drained and chopped)

1 tbsp

Olive Oil

1 tsp

Balsamic Vinegar

1

Cracked Black Pepper (to taste)

Directions:

1

Place pork in a shallow dish and coat with Italian dressing

2

Cover and refrigerate for two hours

3

For the relish, stir the black olives, green olives, garlic, onion, and peppers together in a bowl; stir in olive oil and balsamic vinegar

4

Cover and refrigerate until ready to use

5

When pork has finished marinating, preheat oven to 300 degrees F (150 degrees C)

6

Slice the pork loin down the center lengthwise, cutting about 3/4 of the way through to the other side

7

Stuff full with the olive relish

8

Cover and bake in the preheated oven for about 2 hours, or until internal temperature has reached 145 degrees F (63 degrees C)