Italian Stuffed Pork Loin with Olive Relish recipe

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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
¼ white onion, chopped
10 pepperoncini peppers, drained and chopped
1 tablespoon olive oil
1 teaspoon balsamic vinegar
cracked black pepper to taste

Nutrition Info

435 calories
carbohydrate: 7.9 g
cholesterol: 82.6 mg
fat: 32.3 g
fiber: 1.9 g
protein: 28.6 g
saturatedFat: 7.9 g
servingSize: -
sodium: 2261.7 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -


  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).

Recipe Yield

8 servings

Recipe Note

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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