Best Italian Stuffed Pork Loin Recipes

ITALIAN STUFFED PORK LOIN WITH OLIVE RELISH

Italian Stuffed Pork Loin with Olive Relish image

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!

Provided by BANZAI

Categories World Cuisine Recipes European Italian

Time 4h15m

Yield 8

Number Of Ingredients 10

Ingredients

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

Steps:

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).

Nutrition Facts : Calories 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, Sodium 2261.7 mg, Sugar 2.8 g

ITALIAN STUFFED PORK LOIN

Italian Stuffed Pork Loin image

An easy and savory stuffed roast that pairs well with buttered noodles and steamed vegetables. I keep a jar of sundried tomatoes in white wine, in my fridge. They are great tossed with pasta and fresh basil.

Provided by MamaJen

Categories Pork

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup sun-dried tomato, rehydrated in white wine
1 cup fresh basil leaf
1/4 cup pine nuts
2 teaspoons minced garlic
2 tablespoons grated parmesan cheese
1 teaspoon olive oil
1 cup ricotta cheese
salt and pepper, to taste
3 -4 lbs pork tenderloin (The loin I usually buy comes in two pieces. I butterfly both pieces and use half the filling for eac)
kitchen twine
garlic salt
italian seasoning

Steps:

Preheat oven to 450 degrees.
Line a jelly roll pan with foil and spray with non-stick cooking spray. Set aside.
Combine tomatoes, basil, nuts, garlic, cheese and oil in a food processor. Process until well blended and slightly chunky in texture. (Like a pesto).
Blend tomato-basil mixture with ricotta cheese. Season with salt and pepper. Set aside.
Rinse the tenderloin and pat dry. Slice the loin horizontally,nearly, but not all the way through. The roast should open like a book.
Pound the meat with a mallet, to an even 1/2 inch thickness. Lay the meat on three to four lengths of twine.
Spread a thick layer of filling over the meat, leaving a one inch border around the edges.
Starting at the long edge, roll the meat, tucking the ragged edges into the roll. Secure with twine. Place on prepared jelly roll pan.
Sprinkle roast lightly with garlic salt and italian seasoning.
Bake until a meat thermometer reads 165 degrees.
Let rest 5-10 minutes after baking, then slice, removing the twine as you go.