Italian Stuffed Pork Loin with Olive Relish

Italian Stuffed Pork Loin with Olive Relish takes approximately 4 hours and 15 minutes from beginning to end. This main course has 411 calories, 39g of protein, and 25g of fat per serving. This recipe serves 8 and costs $2.75 per serving. A mixture of pepperoncini peppers, black olives, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. 10 people found this recipe to be scrumptious and satisfying. A couple people really liked this Mediterranean dish. It is brought to you by Allrecipes. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. All things considered, we decided this recipe deserves a spoonacular score of 68%. This score is pretty good. If you like this recipe, you might also like recipes such as Olive-Stuffed Pork Loin, Olive and Medjool Date Stuffed Pork Loin, and Italian Crusted Pork Loin.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 120 minutes

 

Ingredients:

1 teaspoon balsamic vinegar

1 (10 ounce) can large, pitted black olives, drained and chopped

3 pounds boneless pork loin

4 cloves garlic

1 cup Italian salad dressing

1 tablespoon olive oil

1 (8 ounce) jar Spanish olives, drained and chopped

cracked black pepper to taste

10 pepperoncini peppers, drained and chopped

1/4 white onion, chopped

Equipment:

bowl

oven

Cooking instruction summary:

Place pork in a shallow dish and coat with Italian dressing. Cover and refrigerate for two hours. 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). Kitchen-Friendly View

 

Step by step:


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).


Nutrition Information:

Quickview
410k Calories
39g Protein
24g Total Fat
7g Carbs
18% Health Score
Limit These
Calories
410k
21%

Fat
24g
38%

  Saturated Fat
4g
28%

Carbohydrates
7g
3%

  Sugar
4g
4%

Cholesterol
107mg
36%

Sodium
1369mg
60%

Get Enough Of These
Protein
39g
78%

Vitamin B6
1mg
70%

Selenium
48µg
69%

Vitamin B1
0.79mg
53%

Vitamin B3
10mg
51%

Phosphorus
397mg
40%

Vitamin E
3mg
24%

Zinc
3mg
21%

Potassium
732mg
21%

Vitamin B2
0.33mg
20%

Vitamin K
19µg
19%

Vitamin B12
0.87µg
14%

Magnesium
55mg
14%

Vitamin C
11mg
14%

Vitamin B5
1mg
13%

Fiber
2g
11%

Copper
0.2mg
10%

Iron
1mg
8%

Vitamin A
304IU
6%

Calcium
51mg
5%

Vitamin D
0.68µg
5%

Manganese
0.08mg
4%

Folate
6µg
2%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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