Italian Stuffed Pork Loin with Olive Relish recipe

8 servings

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

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 until thoroughly mixed.

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 160 degrees F (70 degrees C).